Spinach and Mushroom Pancakes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup whole wheat flour
• 3/4 cup skim milk
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon carom seeds
• salt
• 1/2 cup oil
• 2 tomatoes, slices
• 100 g button mushrooms
• 1 onion, medium-sized
• 2 bundles spinach leaves, medium-sized
• 6 -8 colves garlic
• 1/4 teaspoon white pepper powder
• salt
• 1 teaspoon oil

Recipe

• 1 Peel and finely chop onion and garlic.
• 2 Wash and wipe mushrooms with a kitchen towel, chop and grind them.
• 3 Clean, wash, drain and chop the spinach leaves thoroughly.
• 4 Heat oil.
• 5 Add onion and saute.
• 6 Add ground mushrooms and saute.
• 7 When all the moisture dries up, add the chopped spinach and cook.
• 8 Ass salt and white pepper powder and mix.
• 9 Add garlic and continue to cook.
• 10 Place flour in a pan, add milk and beat well to form a smooth batter of pouring consistency.
• 11 Add salt, white pepper powder and carom seeds.
• 12 Whisk well.
• 13 Heat a six-inch non-stick pan.
• 14 Grease it with a little oil.
• 15 Pour half-a-ladle of batter and spread into a round shape.
• 16 Cook for half a minute on medium heat, turn over and cook slightly.
• 17 Spread a portion of cooked spinach on three-fourth portion of pancake.
• 18 Roll it ensuring that the filling does not spill out.
• 19 Cook rest of the pancakes in similar way.
• 20 Serve immediately.