Remove the roots of enoki mushrooms. Cut the mushroom strands in half. Pull apart the strands where they are attached near the roots end. If you need to wash the mushrooms, be sure to squeeze out the water. Put the cut mushrooms into a mixing bowl.
Cut Asian chives to small pieces. Add the chopped chives to the same mixing bowl.
Add salt and ground black pepper to the vegetables.
In a separate bowl, beat the eggs. Then pour the eggs into the mixing bowl with the vegetables. Mix the vegetables and beaten eggs until evenly combined.
Heat the cooking oil in a non-stick frying pan (I use a cast-iron skillet).
Use a tablespoon to scoop up a spoonful of mixture. Drop the mixture into the frying pan. Keep making mini pancakes until the frying pan is filled. Let the pancakes cook for about 3 minutes or until the bottom side is slightly golden yellow, then flip the pancakes to cook the other side. You will need to make 2 to 3 batches to cook up all the mixture.