Pancake with Mushrooms and Baby Spinach Recipe

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 cup milk
• 2 tablespoons butter, melted
• 1 cup chopped mushrooms
• 1 cup baby spinach leaves
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons oil for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, egg, milk, and melted butter until the batter is smooth.
2. Add chopped mushrooms, baby spinach leaves, shredded cheddar cheese, salt, and pepper in the batter. Mix well.
3. Heat a non-stick pan over medium heat and add 1 tablespoon oil in it.
4. Scoop a 1/4 cup of the batter and pour into the pan. Cook for 2-3 minutes until bubbles form on top of the pancake and the bottom is golden brown.
5. Flip the pancake and cook for another 1-2 minutes until the other side is golden brown and the cheese is melted.
6. Repeat the same process with the remaining batter and oil.
7. Serve hot with maple syrup or sour cream.

Verdict

This pancake with mushrooms and baby spinach is a savory twist on the traditional pancake. The combination of mushrooms, spinach, and cheese adds a burst of flavors and textures to the classic pancake. It is a perfect breakfast or brunch dish that can be enjoyed with syrup or sour cream.

Serving suggestions

Serve with fresh berries, a side of crispy bacon, or crispy hash browns to complete the breakfast spread.