Mushroom Pancakes Recipe

Mushroom Pancake

Ingredients for Mushroom Pancakes Recipe:

Ingredients for the filling:
Mushroom - 100 gm
Onion - 1 large, finely chopped
Turmeric - 1 pinch
Green Chili powder - 1, chopped finely
Pepper, as required
Salt, as required
Oil, as required


Ingredients for Pan Cakes:

Milk - 150 ml
Flour - 125 gms
Eggs - 2
Ghee - 10 gm/2 tsp
Salt, as required

Method for Mushroom Pancakes Recipe:

In a large bowl mix all the ingredients meant for pan cakes, except ghee. Mix the batter well into a pouring consistency.

Heat a non-stick pan, add little ghee and pour 1 tbsp of batter. Tilt the pan for the batter to  coat evenly. Cook well on both sides and remove from pan. Do the same with the rest of the pan cakes. Set aside.


For the filling, heat oil in a pan. Add the finely chopped onions, chopped mushrooms and turmeric powder. Saute. Sprinkle pepper, salt and continue to stir. Cook for 5 more minutes until mushrooms are done.


In a serving plate, place a pancake, place one tbsp of filling. Roll the pancake and serve immediately.


Tip: You can also add tomato sauce to it before rolling. Serves as a good breakfast or tea-time snack. Ideal for kids and adults. Healthy option.