7 nos Spinach leaves (chopped roughly)1 cup All purpose flour (Maida)3 nos Eggs (beaten)150 ml Milk25 g Butter (melted)For spinach filling:-10 nos Spinach leaves (chopped roughly)3 tsp Oil2 nos Garlic (crushed, cloves)200 g Yogurt/Sour cream4 corns Black pepper (ground) For making pancakes, first microwave or boil the spinach leaves until wilted. Drain out any liquid and leave it dry.Then, take a bowl and place flour. Add beaten eggs and milk simultaneously until a smooth batter is formed.Beat in remaining milk and butter and stir through wilted spinach. Pour 3 tablespoons of batter in a nonstick pan and tilt, till the batter covers the base.Cook both sides evenly until golden brown.Repeat the same procedure with the remaining batter.To make the spinach filling, heat oil in a pan and add crushed garlic. Add chopped spinach and cook for 3 minutes.Stir in yogurt and ground pepper. Spread the spinach filling over each pancake and fold into quarters.Pancakes with spinach filling is ready and serve hot. Continental