Spinach And Mushroom Pancake

Clean and wash the spinach leaves thoroughly. Drain and chop roughly.
Chop onion, garlic and mushrooms.
Heat oil in a pan, add garlic, stir roast briefly. Add onion & mushrooms and cook till onions become soft and translucent. Cook on high heat so that the excess moisture from onions and mushrooms dries to some extent.
Add spinach, add salt and white pepper powder, and then cook spinach until all the moisture evaporates. Remove from the fire and divide the spinach mixture into eight equal portions and keep warm.
Mix salt with flour and add milk. Whisk well. Add water as required, to make smooth batter of pouring consistency. Strain the batter if there are lumps.
Mix in the ajwain and stir well. Rest the batter for at least 15 mins.
Heat a non-stick pan. Grease with little oil. Pour half a ladle of batter and spread into a round shape. Cook for half a minute on medium heat, turn over and cook slightly.
Spread a portion of cooked spinach on 3/4 portion of the cake and then roll it ensuring that the filling does not spill out.
Cook rest of the pancakes in same way. Serve immediately.

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