Preparation time
- Total: Approximately 55 minutes
- Preparation: 15 minutes
- Cooking: 40 minutes
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
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- World Breakfast
- Vegetarian