Recipe : Carrot Corn Pancake

  • 1 Cup, Carrot, Peeled And Grated
  • ¾ Cup, Corn, Blanched
  • 1 Cup, Whole Wheat Flour
  • 1/3 Cup, Onions, Finely Chopped
  • 5 TBSP Del Monte Sandwich Spread
  • ¼ Cup, Coriander Leaves, Finely Chopped
  • 1/3 Cup, Yoghurt, Whisked
  • 3 Medium Sized Eggs
  • 1 TBSP Baking Powder
  • ¼ TBSP Baking Soda
  • ½ TBSP Green Chillies (Finely Chopped)
  • Butter As Required
  • Salt & Pepper To Taste
  • In a large bowl, add eggs, yoghurt and sandwich spread. Combine well. Add carrots, onions, chilies, corn and season with Salt and pepper. Mix well.
  • In another bowl, add flour, baking soda and baking powder. Mix well.
  • Now add the dry flour mixture to the veggie-spread mixture. Mix to form a thick pancake batter. The batter should be of thick creamy consistency. Add coriander leaves and mix well.
  • Heat flat griddle or pan. Grease it with little butter.
  • Pour a ladle full of pan cake batter and cook for a couple of minutes. Gently flip to cook on the other side for another 2 to 3 minutes. Take the pancake off the heat. Repeat the same for the rest of the batter.
  • Serve hot with Del monte mint mayonnaise along the side.
BY: Del Monte
Recipe : Carrot Corn Pancake Recipe : Carrot Corn Pancake Reviewed by Twinkle on 00:26:00 Rating: 5
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