ContinentalBreakfastVegetarian

Carrot Corn Mayo Pancake Recipe With Sandwich Spread

Name: Carrot Corn Mayo Pancake Recipe With Sandwich Spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Continental
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

A vegetarian Continental recipe with carrot (gajjar) - peeled and grated, sweet corn - blanched, whole wheat flour. Ready in 55 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories

690kcal

Estimated Cost

₹350-500

Carbs81g

Protein50g

Fats18g

Servings Scaler

Instructions

18 steps

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
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)tablespoons del monte sandwich spread(5)
2
In a large mixing bowl, add eggs, yogurt and sandwich spread
tablespoons del monte sandwich spread(5)whole eggs(3)
3
Combine very well until creamy
4
Stir in the grated carrot, onions, chilies, corn and season with Salt and pepper
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)onion - finely chopped(1)salt - to tasteblack pepper powder - to taste
5
Mix very well
6
In another bowl, add flour, baking soda and baking powder, mix well
whole wheat flour(1 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)black pepper powder - to taste
7
Now add the dry flour mixture to the carrot mayo mixture
carrot (gajjar) - peeled and grated(2)whole wheat flour(1 cup)
8
Mix to form a thick pancake batter
9
The pancake batter should be of thick creamy consistency
10
Stir in the chopped coriander leaves and mix well
onion - finely chopped(1)coriander (dhania) leaves - finely chopped(1/4 cup)green chillies - finely chopped(1)
11
Check the salt and seasonings and adjust to taste accordingly
salt - to tasteblack pepper powder - to taste
12
Heat flat griddle or pan over medium heat and grease it with a little butter
butter - as required
13
Pour a ladle full of pancake batter and cook for a couple of minutes
14
Gently flip to cook on the other side for another 2 to 3 minutes
15
Once you notice the pancake is lightly browned on both sides and cooked through, remove from the pan
16
Repeat the same for the rest of the pancake batter
17
Once done, serve the pancakes warm
18
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
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)whole wheat flour(1 cup)whole eggs(3)

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Recipe Source: archanaskitchen.com

ContinentalBreakfastVegetarian

Carrot Corn Mayo Pancake Recipe With Sandwich Spread

A vegetarian Continental recipe with carrot (gajjar) - peeled and grated, sweet corn - blanched, whole wheat flour. Ready in 55 min, serves 4.

Curated byLucas Dubois🇫🇷

Cook Time55 min

Calories

690kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

81g(47%)

Protein

50g(29%)

Fats

18g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

18 steps

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
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)tablespoons del monte sandwich spread(5)
2
In a large mixing bowl, add eggs, yogurt and sandwich spread
tablespoons del monte sandwich spread(5)whole eggs(3)
3
Combine very well until creamy
4
Stir in the grated carrot, onions, chilies, corn and season with Salt and pepper
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)onion - finely chopped(1)salt - to tasteblack pepper powder - to taste
5
Mix very well
6
In another bowl, add flour, baking soda and baking powder, mix well
whole wheat flour(1 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)black pepper powder - to taste
7
Now add the dry flour mixture to the carrot mayo mixture
carrot (gajjar) - peeled and grated(2)whole wheat flour(1 cup)
8
Mix to form a thick pancake batter
9
The pancake batter should be of thick creamy consistency
10
Stir in the chopped coriander leaves and mix well
onion - finely chopped(1)coriander (dhania) leaves - finely chopped(1/4 cup)green chillies - finely chopped(1)
11
Check the salt and seasonings and adjust to taste accordingly
salt - to tasteblack pepper powder - to taste
12
Heat flat griddle or pan over medium heat and grease it with a little butter
butter - as required
13
Pour a ladle full of pancake batter and cook for a couple of minutes
14
Gently flip to cook on the other side for another 2 to 3 minutes
15
Once you notice the pancake is lightly browned on both sides and cooked through, remove from the pan
16
Repeat the same for the rest of the pancake batter
17
Once done, serve the pancakes warm
18
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
carrot (gajjar) - peeled and grated(2)sweet corn - blanched(3/4 cup)whole wheat flour(1 cup)whole eggs(3)