Carrot Corn Mayo Pancake Recipe With Sandwich Spread
Carrot Corn Pancake, a delicious combination of Carrot, Corn, Eggs and Whole Wheat Flour. Mayo is added in this recipe to enhance the taste of the same.
The Carrot Corn Pancake Recipe is a savory pancake that are loaded with goodness of carrot, corn, eggs and whole wheat flour but the flavor master here is Del Monte Sandwich Spread Mayo. It adds extra tang, aroma and richness to the dish making it impossible for you to resist.
The mayo, in addition heightens the piquancy of any dish you make using it. These hot Carrot Corn Sandwich spread mayo pancakes were so delectable that it was washed off in no time at home.
Pancakes have always been kid’s favorite, and addition of this sandwich spread makes it more interesting, and tasty for them to indulge it not only for their breakfast but for their School lunch boxes too. The wholesome goodness of veggies, whole wheat and eggs and Del Monte Sandwich Spread is perfect combination on a plate.
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.
If you like this recipe, you can try other Pancake Recipes such as
15 M
40 M
55 M
4 Servings
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 (Salted) , as required
- Salt , to taste
- Black pepper powder , to taste
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.
