About Spinach Pancake Recipe: A healthy savory whole wheat spinach pancake with a scumptuous cheese and mushroom filling. These are best to make for kids due to ample amount of Iron. A great option for breakfast, brunch or even to pack for tiffin. Healthy, packed with nutrition and without compromising on taste buds. You wouldn't be disappointed with these heavily stuffed pancakes served with fresh tomato salad.
Ingredients of Spinach Pancake
For the pancakes:
100 gram Whole wheat flour
1 Egg
1 Yolk
150 ml Yoghurt, whipped
100 ml Milk
3 tbsp Water
1 tbsp Vegetable oil
1/2 kg Spinach leaves (drained and chopped to a paste), blanched
A pinch of Nutmeg, grated
Salt and pepper
For the filling:
1 tbsp Oil
3 tbsp Spring onions, sliced
250 gram Beaten hung curd
100 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:
1/2 kg Cherry tomatoes
3 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
1/2 tsp Garlic, chopped
Salt and pepper
How to Make Spinach Pancake
1.Sift flour into a bowl. Beat in egg, curd, water and oil. Stir in spinach paste, nutmeg and seasoning. Set aside for 30 minutes.
For the filling:
1.Heat oil and saute onions for 2-3 minutes. Cool.
2.Beat onions into yoghurt with remaining filling ingredients, using only half the cheese.
3.Pour some batter into an oiled pan to form a thin pancake.
4.Cook for about 2 minutes on each side.
5.Spread 1 Tbsp of filling over each pancake. Fold.
6.Arrange on a buttered ovenproof dish, scatter on cheese and bake at 180 degrees C for 15 minutes.
7.Serve hot, with tomato salad.
For the salad:
1.Whisk dressing ingredients together. Combine with tomatoes, herbs and seasoning. Chill and serve.
