How to make Spinach And Mushroom Pancakes - Nutritious whole wheat flour pancakes stuffed with spinach and mushroom stuffing.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach leaves, Button mushrooms (बटन मशरूम)

Cuisine : Fusion

Course : Snacks and Starters

Spinach And Mushroom Pancakes Recipe Card

Spinach And Mushroom Pancakes
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Spinach And Mushroom Pancakes checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Palak Tikki With Soya Granules, Palak Ki Chaat . You can also find more Snacks and Starters recipes like Black-Eyed Bean Wada, Baked Prawns With Honey Mustard, Appam, Creamy Canapes.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spinach And Mushroom Pancakes Recipe

  • Spinach leaves roughly chopped 1 Large bunch

  • Button mushrooms thinly sliced 8-10

  • Olive oil 1 tablespoon

  • Paneer (cottage cheese) cut into small cubes 100 grams

  • Sundried tomatoes 10-12

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Processed cheese grated 1/2 cup

  • Pancakes

  • Whole wheat flour (atta) 3/4 cup

  • Refined flour (maida) 1/4 cup

  • Spinach leaves (palak) blanched and pureed 1 bunch

  • Skimmed milk 1 cup

  • Salt to taste

  • Olive oil as required

Method

Step 1

Sift whole wheat flour, refined flour and salt into a deep bowl.

Step 2

Add spinach puree and milk and mix well to make a smooth batter. Rest the batter for fifteen minutes.

Step 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.

Step 4

Add the paneer and toss. Add the sundried tomatoes, salt and pepper powder and mix lightly. Cook till all the moisture dries up.

Step 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.

Step 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.

Step 7

Transfer the pancake onto a serving plate, sprinkle some more cheese and serve hot.