Carrot Corn Mayo Pancake Recipe With Sandwich Spread

Ingredients

2 Carrot (Gajjar) – peeled and grated,3/4 cup Sweet corn – blanched,1 cup Whole Wheat Flour,1 Onion – finely chopped,5 tablespoons Del Monte Sandwich Spread,1/4 cup Coriander (Dhania) Leaves – finely chopped,1/3 cup Curd (Dahi / Yogurt) – whisked,3 Whole Eggs,1 teaspoon Baking powder,1/4 teaspoon Baking soda,1 Green Chillies – finely chopped,Butter – as required,Salt – to taste,Black pepper powder – to taste

Instructions

1. To begin making the Carrot Corn Mayo Pancake Recipe With Sandwich Spread, first prep all the ingredients and keep them ready to make the pancakes. In a large mixing bowl, add eggs, yogurt and sandwich spread. Combine very well until creamy. Stir in the grated carrot, onions, chilies, corn and season with Salt and pepper. Mix very well.In another bowl, add flour, baking soda and baking powder, mix well.Now add the dry flour mixture to the carrot mayo mixture. Mix to form a thick pancake batter.  The pancake batter should be of thick creamy consistency. Stir in the chopped coriander leaves and mix well. Check the salt and seasonings and adjust to taste accordingly. Heat flat griddle or pan over medium heat and grease it with a little butter.Pour a ladle full of pancake batter and cook for a couple of minutes. Gently flip to cook on the other side for another 2 to 3 minutes.  Once you notice the pancake is lightly browned on both sides and cooked through, remove from the pan.Repeat the same for the rest of the pancake batter. Once done, serve the pancakes warm.Serve the Carrot Corn Mayo Pancake as a wholesome breakfast on a sunday along with a Bullseye On Toast and bowl of fruits with a cup of Espresso Coffee.

Recipe Details