Baked Stuffed Mushroom Pancake

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 284 cookbooks This recipe has been viewed 26155 times

Baked Stuffed Mushroom Pancake is a delicacy that features super-soft pancakes with a creamy, saucy, herby mushroom filling.

The stuffed pancakes are topped with white sauce and cheese and baked till the layers fuse to create an irresistibly tasty dish.

Baking also gives the Baked Mushroom Pancake an interesting texture, which you will thoroughly enjoy.

While entertaining include these delicious, creamy and saucy pancakes in your menu - a great way to impress your guests at a Party .

Add your private note

Baked Stuffed Mushroom Pancake recipe - How to make Baked Stuffed Mushroom Pancake

Tags

Preparation Time: 17 mins Cooking Time: 25 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 621 hours 2 minutes Makes 6 servings
Show me for servings

Ingredients

For The Pancakes
5 tbsp plain flour (maida)
5 tbsp cornflour
5 tbsp milk
2 tsp melted butter
a pinch of salt
melted butter for greasing

For The Mushroom Stuffing
3/4 cup finely chopped mushrooms (khumbh)
2 tsp butter
1/4 cup chopped onions
2 tsp plain flour (maida)
1 tsp finely chopped green chillies
1/2 tsp dried oregano
salt to taste
3/4 cup white sauce

For Baking
1 1/2 cups white sauce
1/4 cup grated processed cheese

Method
For the pancakes

Combine all the ingredients and 5 tbsp of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
Grease a 125 mm. (5") diameter non-stick pan with the butter.
Pour ladleful of the batter on it, tilt the pan around quickly so that the batter coats the pan evenly.
When the sides starts to peel off, turn the pancake around and cook on the other side for 30 seconds.
Repeat with the remaining batter to make 5 more pancakes. Keep aside.

For the mushroom stuffing

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the plain flour and green chillies and sauté on a medium flame for few seconds.
Add the mushrooms, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the white sauce, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Divide the stuffing into 6 equal portions and keep aside.

How to proceed

Place a pancake on a clean, dry surface, spread a portion of the stuffing on one half of the pancake and fold it over to make a semi-circle.
Repeat step 1 to make 5 more stuffed pancakes.
Arrange all the stuffed pancakes in a baking dish and pour the white sauce evenly over it.
Sprinkle the cheese evenly over it and bake in a pre–heated oven at 200°c (400°f) for 15 minutes or till the cheese turns golden brown in colour.
Serve immediately.

Accompaniments

Cream Of Cauliflower and Almond Soup
Mixed Vegetable Soup

Nutrient values per serving

Energy	299 cal
Protein	8.5 g
Carbohydrates	26.3 g
Fiber	1.4 g
Fat	15.3 g
Cholesterol	0 mg
Vitamin A	448.8 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.3 mg
Vitamin B3	2.1 mg
Vitamin C	2.1 mg
Folic Acid	37.7 mcg
Calcium	286.3 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	89.9 mg
Potassium	199.4 mg
Zinc	0.4 mg