Carrot Corn Mayo Pancake Recipe with Sandwich Spread
Discover the delightful flavors and wholesome goodness of our Carrot Corn Mayo Pancake Recipe with Sandwich Spread, an innovative dish that combines the sweetness of carrots and corn with a creamy, savory base. Perfect for a leisurely Sunday breakfast, this recipe is not only easy to make but also a great way to start your day on a healthy note. Served alongside a Bullseye on Toast and a bowl of fresh fruits, it pairs wonderfully with a steaming cup of espresso coffee for a complete breakfast experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2, peeled and grated |
| Sweet corn | 3/4 cup, blanched |
| Whole wheat flour | 1 cup |
| Onion | 1, finely chopped |
| Del Monte Sandwich Spread | 5 tablespoons |
| Coriander (Dhania) leaves | 1/4 cup, finely chopped |
| Curd (Dahi / Yogurt) | 1/3 cup, whisked |
| Whole eggs | 3 |
| Baking powder | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
| Green chilies | 1, finely chopped |
| Butter | As required |
| Salt | To taste |
| Black pepper powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 210 |
| Protein | Approx. 8g |
| Carbohydrates | Approx. 30g |
| Dietary Fiber | Approx. 3g |
| Sugars | Approx. 2g |
| Fat | Approx. 8g |
| Saturated Fat | Approx. 3g |
Note: Nutritional values are estimates and can vary based on ingredient brands and preparation methods.
Instructions
Preparation
-
Prep Your Ingredients: Start by gathering all the ingredients and ensuring they are ready for use. Grate the carrots, chop the onion and chilies, and whisk the yogurt until smooth.
-
Make the Batter:
- In a large mixing bowl, combine the whole eggs, whisked yogurt, and sandwich spread. Blend these ingredients thoroughly until you achieve a creamy texture.
- Add the grated carrots, chopped onions, green chilies, and blanched corn to the mixture. Season it with salt and black pepper to taste. Mix well until everything is evenly incorporated.
-
Combine Dry Ingredients:
- In another bowl, sift together the whole wheat flour, baking powder, and baking soda. This will ensure that your pancakes rise beautifully.
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Mix It All Together: Gradually add the dry flour mixture to the carrot and mayo mixture. Stir gently until you form a thick batter that has a creamy consistency. Fold in the chopped coriander leaves for an added burst of flavor. Taste the batter and adjust the salt and pepper if necessary.
Cooking
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Heat Your Pan: Place a flat griddle or non-stick pan over medium heat. Lightly grease it with a small amount of butter to prevent sticking.
-
Cook the Pancakes:
- Pour a ladleful of the pancake batter onto the hot griddle. Allow it to cook for about 2 minutes until the bottom is golden brown.
- Carefully flip the pancake over and cook for an additional 2 to 3 minutes on the other side, until it is cooked through and golden.
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Repeat the Process: Continue with the remaining batter, greasing the pan as necessary, until all the pancakes are cooked.
Serving
- Serve Warm: Arrange the pancakes on a serving platter while still warm. Enjoy them as a wholesome breakfast, complemented by a Bullseye on Toast and a bowl of fresh fruits. To elevate your meal, pair it with a cup of rich espresso coffee.
Tips for Perfect Pancakes
- Consistency is Key: Ensure your pancake batter is thick but pourable. Adjust with a little more yogurt or flour if needed.
- Donβt Rush the Cooking: Cooking over medium heat allows the pancakes to cook evenly without burning.
- Customization: Feel free to add in other vegetables or spices to the batter to make it your own!
With this Carrot Corn Mayo Pancake recipe, youβre not only creating a delicious breakfast but also enjoying a nutritious start to your day. The combination of carrots and sweet corn adds a natural sweetness, while the yogurt and sandwich spread provide a creamy texture that makes these pancakes irresistible. So gather your ingredients, get cooking, and enjoy a delightful breakfast that the whole family will love!
