Carrot Corn Mayo Pancake Recipe With Sandwich Spread
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
Estimated Time
Preparation time: 15 min
Cooking Time: 40 min
Total Time: 55 min
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
How to make Carrot Corn Mayo Pancake Recipe With Sandwich Spread
- 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 ,
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