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Spinach Mushroom Pancakes
An excellent low calorie Breakfast dish.

Makes 12 small pancakes, serves 6-7

Ingredients

2 cups maida (all purpose flour)
1 egg
11/2 cups milk
250 gm spinach
1/2 tsp soda bicarb
1/2 tsp baking powder
3/4 tsp salt


 
 
Topping

200 gm mushrooms - sliced thickly
1 tomato - sliced without pulp
2 spring onions with greens - chopped
1 tbsp oil
salt and pepper to taste
   
Method

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.


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