Cut the stem
of the spinach and blanch leave for 2 minutes
in boiling water. Strain and squeeze excess
water. Chop leaves finely.
Mix maida, egg,
milk, spinach, soda, baking powder, salt and
pepper well. Keep aside for 1/2 hour.
To prepare the
topping, heat oil in a non stick pan. Add
spring onion and stir for 1/2 minute. Add
mushrooms, stir for 1 minute, add tomato,
salt and pepper. Mix and remove from fire.
(The salt is added at the end. If salt is
added earlier, the mushrooms leave water).
Keep aside.
To prepare pancakes,
heat a non-stick tawa. Coat tawa with 1/2
tsp oil.
Keeping the
flame on medium, drop 1 heated tbsp of batter.
Gently spread to make a small thickish pancake
(pancake should not be thin).
When the bottom
get cooked, turn the pancake to cook the other
side. Remove on a serving dish.
Make 2-3 pancakes
at a time on the tawa.
Top the pancakes
with 1 tbsp of hot mushroom topping. Serve
hot.
Note
When you want to make half the quantity, say
with 1 cup maida, add 1 whole egg, but reduce the
quantity of milk, adding just enough to get a thick
pouring consistency.
