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
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 Rice Stuffed Omelette Pumpkin Quesadilla Lemon And Garlic Chicken Shami Kabab Noor Mahali
Spinach And Mushroom Pancakes Recipe Card
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.
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.
Nutrition Info
Calories : 1481 Kcal
Carbohydrates : 150 gm
Protein : 69.9 gm
Fat : 66.1 gm
Other : Iron- 17.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
