Carrot Corn Mayo Pancake Recipe With Sandwich Spread

Step 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

Step 2: In a large mixing bowl, add eggs, yogurt and sandwich spread

Step 3: Combine very well until creamy

Step 4: Stir in the grated carrot, onions, chilies, corn and season with Salt and pepper

Step 5: Mix very well

Step 6: In another bowl, add flour, baking soda and baking powder, mix well

Step 7: Now add the dry flour mixture to the carrot mayo mixture

Step 8: Mix to form a thick pancake batter

Step 9: The pancake batter should be of thick creamy consistency

Step 10: Stir in the chopped coriander leaves and mix well

Step 11: Check the salt and seasonings and adjust to taste accordingly

Step 12: Heat flat griddle or pan over medium heat and grease it with a little butter

Step 13: Pour a ladle full of pancake batter and cook for a couple of minutes

Step 14: Gently flip to cook on the other side for another 2 to 3 minutes

Step 15: Once you notice the pancake is lightly browned on both sides and cooked through, remove from the pan

Step 16: Repeat the same for the rest of the pancake batter

Step 17: Once done, serve the pancakes warm

Step 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