Ingredients:
Eggs: 2 nos.
Spinach: 2 cups finely chopped
Wheat flour: 1 cup
Salt: as per taste
Black pepper powder: Half teaspoon
Baking powder: 1 and a half teaspoon
Onion: 1 chopped
Water: 3/4th of a cup
Butter/ oil: To brush the pan
Sugar/ honey: 1 tablespoon (optional)

Preparation: Half an hour, serves 2 persons. Use the same ratio of ingredients to make for more than two persons.

Step 1: Take the chopped spinach into a bowl, break the eggs into it and mix it well. Add a pinch of black pepper powder and salt to taste, whisk it well and keep it aside. Keep the chopped onion separately to use it while cooking.

P.S.: Like all leafy greens, spinach has a slightly bitter taste because of its Oxalic Acid. You can add one tablespoon of sugar or honey if you want to reduce that flavour a bit. This is an optional step though. 

Step 2: Take one cup of wheat flour in a separate bowl, add baking powder and mix. Now slowly add the flour into the egg and spinach bowl and mix everything gently. Add water and whisk it to make the pancake batter. Don’t pour the entire water at a time. Pour little water then mix it, if needed add some more and whisk the batter until you get a thick texture as shown in the picture.

Step 3: Heat a pan or tawa and brush it with few drops of oil or butter. Lower the flame. Use a deep ladle to make the pancakes. One ladle of batter for one pancake. Pour one ladle batter into the pan/ tawa, toss some chopped onion as topping (follow the steps shown below) and cover it for a minute. Turn the pancake upside down and cover it again. Let the other side cook for a minute. If needed keep it for some more time. Keep turning both sides frequently to cook properly. Once done take it out and repeat the same steps to make the rest.

Serve hot with your choice of sauce along with tea or coffee. Some grilled vegetable, sausages and fruits would make it a perfect breakfast to start the day.