Stuffed Mushroom Pancake

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Serves 4

Ingredients :

For The Pancakes
3 tbsp cornflour
2 tbsp plain flour(maida)
2 tbsp low-fat milk (99.7% fat-free readily available in the market)
1 tsp melted low-fat butter
a pinch ofsalt
1 tsp oil for cooking

For The Stir-fried Mushrooms
2 tsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup sliced spring onion whites
3 cups sliced mushrooms (khumbh)
1/2 cup sliced spring onion greens
2 tsp soya sauce
salt to taste

Method :

For the pancakes
For the pancakesCombine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of water if required to make it of pouring consistency).Divide the batter into 4 equal portions and keep aside.Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5\") diameter thin circle.Cook using ¼ tsp of oil till both sides turn brown in colour.Repeat with the remaining batter to make 3 more pancakes and keep aside.
For the stir-fried mushrooms
For the stir-fried mushroomsHeat the oil in a non-stick kadhai or a wok, add the garlic and sauté on high flame for a minute.Add the spring onion whites and sauté on a high flame for 2 to 3 more minutes. Sprinkle a little water to avoid the onions from burning.Add the mushrooms and sauté on a high flame for 5 to 7, while stirring continuously till all the water evaporates.Add the spring onion greens, soya sauce and salt and toss gently.Divide it into 4 equal portions and keep aside.
How to proceed
How to proceedPlace a pancake on a clean, dry surface and spread one portion of the stir-fried mushrooms in a row at one corner and roll it up tightly.Repeat with the remaining ingredients to make 3 more stir-fried mushroom pancakes.