Spinach Pancake #momsrecipes

A wholesome savory whole wheat spinach pancake with a sumptuous cheese and mushroom filling. those are first-class to make for youngsters due to enough quantity of iron. a terrific option for breakfast, brunch or maybe to percent for tiffin. healthy, full of nutrition and with out compromising on taste. you wouldn't be disillusioned with these closely stuffed pancakes served with fresh tomato salad.

 

Inggredients

For the pancakes:

• a hundred gram entire wheat flour
• 1 egg
• 1 yolk
• a hundred and fifty ml yoghurt, whipped
• 100 ml milk
• three tbsp water
• 1 tbsp vegetable oil
• half of kg spinach leaves (drained and chopped to a paste), blanched
• a pinch of nutmeg, grated
• salt and pepper

for the filling:

• 1 tbsp oil
• three tbsp spring onions, sliced
• 250 gram beaten hung curd
• a hundred gram cheese, grated
• 1 egg
• 250 gram sauteed mushrooms
• a pinch of chilli powder
• 2 tbsp parsley, chopped
• salt and pepper
• for the tomato salad:
• half kg cherry tomatoes
• three tbsp torn basil leaves
•  salt and pepper

dressing:

• 3 tbsp salad/ olive oil
• 1 tbsp lemon juice
•  a pinch of mustard powder
• a pinch of sugar
• half tsp garlic, chopped
• salt and pepper

Methods

1. Sift flour right into a bowl. beat in egg, curd, water and oil. stir in spinach paste, nutmeg and seasoning. set aside for half-hour.
2. Warmness oil and saute onions for 2-three mins. cool.
3. Beat onions into yoghurt with last filling components, the usage of most effective 1/2 the cheese.
4. Pour some batter into an oiled pan to form a thin pancake.
5. Cook for about 2 minutes on every side.
6. Spread 1 tbsp of filling over every pancake. fold.
7. Arrange on a buttered ovenproof dish, scatter on cheese and bake at a hundred and eighty levels c for 15 minutes.
8. Serve hot, with tomato salad.
9. Whisk dressing elements collectively. combine with tomatoes, herbs and seasoning. sit back and serve.