Spinach and Mushroom Pancakes Recipe

Name: Spinach and Mushroom Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; ¾ cup skim milk; ¼ teaspoon white pepper powder; ¼ teaspoon carom seeds; salt; ½ cup oil; 2 tomatoes, slices; 100 g button mushrooms; 1 onion, medium-sized; 2 bundles spinach leaves, medium-sized; 6 -8 colves garlic; ¼ teaspoon white pepper powder; salt; 1 teaspoon oil

Servings: persons

¾ cup whole wheat flour
¾ cup skim milk
¼ teaspoon white pepper powder
¼ teaspoon carom seeds
salt
½ cup oil
2 tomatoes, slices
100 g button mushrooms
1 onion, medium-sized
2 bundles spinach leaves, medium-sized
6 -8 colves garlic
¼ teaspoon white pepper powder
salt
1 teaspoon oil

1
Peel and finely chop onion and garlic.
2
Wash and wipe mushrooms with a kitchen towel, chop and grind them.
3
Clean, wash, drain and chop the spinach leaves thoroughly.
4
Heat oil.
5
Add onion and saute.
6
Add ground mushrooms and saute.
7
When all the moisture dries up, add the chopped spinach and cook.
8
Ass salt and white pepper powder and mix.
9
Add garlic and continue to cook.
10
Place flour in a pan, add milk and beat well to form a smooth batter of pouring consistency.
11
Add salt, white pepper powder and carom seeds.
12
Whisk well.
13
Heat a six-inch non-stick pan.
14
Grease it with a little oil.
15
Pour half-a-ladle of batter and spread into a round shape.
16
Cook for half a minute on medium heat, turn over and cook slightly.
17
Spread a portion of cooked spinach on three-fourth portion of pancake.
18
Roll it ensuring that the filling does not spill out.
19
Cook rest of the pancakes in similar way.
20
Serve immediately.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup whole wheat flour, ¾ cup skim milk, ¼ teaspoon white pepper powder, ¼ teaspoon carom seeds, and more.

Yes, Spinach and Mushroom Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach and Mushroom Pancakes

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