Spinach And Mushroom Pancakes

Ingredients list for Spinach And Mushroom Pancakes

• 1 Large bunch Spinach leaves roughly chopped
• 8-10 Button mushrooms thinly sliced
• 1 tablespoon Olive oil
• 100 grams Paneer (cottage cheese) cut into small cubes
• 10-12 Sundried tomatoes
• to taste Salt
• 1/4 teaspoon Black pepper powder
• 1/2 cup Processed cheese grated
• Pancakes
• 3/4 cup Whole wheat flour (atta)
• 1/4 cup Refined flour (maida)
• 1 bunch Spinach leaves (palak) blanched and pureed
• 1 cup Skimmed milk
• to taste Salt
• as required Olive oil

Method

1. Sift whole wheat flour, refined flour and salt into a deep bowl.
2. Add spinach puree and milk and mix well to make a smooth batter. Rest the batter for fifteen minutes.
3. To make the stuffing, heat oil in a non stick pan. Add the mushrooms and spinach and toss. Let it cook for two to three minutes.
4. Add the paneer and toss. Add the sundried tomatoes, salt and pepper powder and mix lightly. Cook till all the moisture dries up.
5. Heat a non stick frying pan and lightly grease it. Pour a ladle full of the pancake batter and rotate the pan so that the batter spreads evenly. Cook till the underside is done.
6. Flip and cook till both the sides are evenly done. Place some of the filling on one end of the pancake. Sprinkle some cheese over the filling and fold the other end of the pancake over.
7. Transfer the pancake onto a serving plate, sprinkle some more cheese and serve hot.

Nutrition Info