Spinach and Mushroom Pancakes

• 34 cup whole wheat flour
• 34 cup skim milk
• 14 teaspoon white pepper powder
• 14 teaspoon carom seeds
• salt
• 12 cup oil
• 2 tomatoes, slices
• 100 g button mushrooms
• 1 onion, medium-sized
• 2 bundles spinach leaves, medium-sized
• 6 -8 colves garlic
• 14 teaspoon white pepper powder
• salt
• 1 teaspoon oil

1. Peel and finely chop onion and garlic.
2. Wash and wipe mushrooms with a kitchen towel, chop and grind them.
3. Clean, wash, drain and chop the spinach leaves thoroughly.
4. Heat oil.
5. Add onion and saute.
6. Add ground mushrooms and saute.
7. When all the moisture dries up, add the chopped spinach and cook.
8. Ass salt and white pepper powder and mix.
9. Add garlic and continue to cook.
10. Place flour in a pan, add milk and beat well to form a smooth batter of pouring consistency.
11. Add salt, white pepper powder and carom seeds.
12. Whisk well.
13. Heat a six-inch non-stick pan.
14. Grease it with a little oil.
15. Pour half-a-ladle of batter and spread into a round shape.
16. Cook for half a minute on medium heat, turn over and cook slightly.
17. Spread a portion of cooked spinach on three-fourth portion of pancake.
18. Roll it ensuring that the filling does not spill out.
19. Cook rest of the pancakes in similar way.
20. Serve immediately.

whole wheat flour, milk, white pepper, carom seeds, salt, oil, tomatoes, button mushrooms, onion, bundles spinach, garlic, white pepper, salt, oil

Taken from www.food.com/recipe/spinach-and-mushroom-pancakes-24848 (may not work)