Ingredients:
- 100 gram Whole wheat flour
- 1 Egg
- 1 Yolk
- 150 ml Yoghurt, whipped
- milk
- 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
- 3 tbsp Spring onions, sliced
- 250 gram Beaten hung curd
- 100 gram Cheese, grated
- 250 gram Sauteed mushrooms
- A pinch of Chilli powder
- 2 tbsp Parsley, chopped
- Salt and pepper
- 1/2 kg Cherry tomatoes
- 3 tbsp Torn basil leaves
Method:
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.
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.