Ingredients-
- 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
Method-
- 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