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).
To prepare pancakes,
heat a non-stick tawa. Coat tawa with 1/2
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
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