Spinach and Mushroom Pancakes
Description:
These Spinach and Mushroom Pancakes are a delightful fusion of wholesome ingredients cooked to perfection, providing a nutritious start to your day. Inspired by a recipe from “Young Times,” this dish promises a burst of flavors that are as tempting as they are nutritious. While I haven’t had the pleasure of trying it yet, the visual appeal alone is enough to entice anyone’s taste buds!
Recipe Category: Breakfast 🍳
Keywords: Asian 🌏, Indian 🇮🇳, Weeknight 🌙, Beginner Cook 👩🍳, Stove Top 🔥, < 4 Hours ⏳, Easy ✨
Nutritional Information (per serving):
- Calories: 508.6
- Fat Content: 29.6g
- Saturated Fat Content: 4g
- Cholesterol Content: 0.9mg
- Sodium Content: 52.4mg
- Carbohydrate Content: 54.8g
- Fiber Content: 6.1g
- Sugar Content: 4.1g
- Protein Content: 12.1g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 3/4 cup |
| Skim milk | 3/4 cup |
| White pepper powder | 1/4 tsp |
| Salt | 1/4 tsp |
| Tomatoes | As needed |
| Button mushrooms | 1/2 cup |
| Onion | 2 |
| Garlic | 100g |
| White pepper powder | 1 tsp |
| Salt | To taste |
| Spinach leaves | 6-8 |
| Carom seeds | 1/4 tsp |
| Oil | As needed |
Instructions:
-
Preparation:
- Peel and finely chop the onion and garlic.
- Wash and wipe the mushrooms with a kitchen towel, then chop and grind them.
- Clean, wash, drain, and chop the spinach leaves thoroughly.
-
Prepare the Spinach and Mushroom Filling:
- Heat oil in a pan.
- Add the chopped onion and sauté until translucent.
- Incorporate the ground mushrooms and sauté until all the moisture evaporates.
- Add the chopped spinach and cook until wilted.
- Season with salt and white pepper powder, then mix well.
- Add the garlic and continue to cook until fragrant.
-
Prepare the Pancake Batter:
- In a separate bowl, place the whole wheat flour.
- Add the skim milk and beat well until a smooth batter of pouring consistency forms.
- Incorporate salt, white pepper powder, and carom seeds, then whisk thoroughly.
-
Cook the Pancakes:
- Heat a six-inch non-stick pan over medium heat.
- Grease the pan lightly with oil.
- Pour half a ladle of the prepared batter into the pan and spread it into a round shape.
- Cook for about half a minute, then flip and cook for a slightly shorter duration on the other side.
-
Assembly:
- Spread a portion of the cooked spinach and mushroom filling on three-fourths of the pancake.
- Gently roll the pancake, ensuring that the filling is securely enclosed.
- Repeat the process with the remaining batter and filling.
-
Serving:
- Serve the Spinach and Mushroom Pancakes immediately for a delicious and nutritious breakfast experience!
These Spinach and Mushroom Pancakes are not only easy to make but also packed with wholesome goodness, making them an ideal choice for busy weeknights or lazy weekend mornings. Whether you’re a beginner cook or a seasoned chef, this recipe is sure to impress with its delightful flavors and nutritious ingredients. Enjoy the fusion of Asian and Indian influences in every bite, and savor the satisfaction of a homemade breakfast that’s both delicious and nourishing.
