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Baked Mushroom Pancakes

Baked Mushroom Pancakes
Recipe type: Snacks
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
For the mushroom lovers. If you like, add a little wine while cooking the mushrooms.
  • For the pancakes
  • ⅓ cup plain flour (maida)
  • ⅓ cup cornflour
  • ⅓ cup milk
  • ⅓ cup water
  • 2 tsp melted butter or oil
  • a pinch of salt
  • For the stuffing
  • 4 tbsp finely chopped mushrooms (khumbh)
  • 1 tbsp chopped onion
  • 1 tsp plain flour (maida)
  • 1 green chilli, finely chopped
  • ¼ tsp dried oregano
  • ¾ cup White Sauce
  • 2 tsp butter
  • salt to taste
  • For the baking
  • 3 cups White Sauce
  • grated processed cheese
  1. For the pancakes:
  2. Mix the plain flour, cornflour, milk, water and salt into a batter.
  3. Spread 1 tablespoon of the batter onto a non-stick frying pan and cook on both sides with a little butter. Repeat for the remaining batter.
  4. For the stuffing:
  5. Heat the butter and fry the onion for ½ minute.
  6. Add the flour and green chilli and fry for a few seconds.
  7. Add the mushrooms and oregano and cook for 2 minutes or until soft. Add salt.
  8. Add the white sauce and mix well.
  9. How to proceed:
  10. Spread 2 tablespoons of stuffing on each pancake and fold.
  11. Arrange the stuffed pancakes in a baking dish and pour white sauce on top.
  12. Sprinkle grated cheese and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes or until golden brown.
  13. Serve hot.
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