Name: Cheesy Corn Potato and Beetroot Pancakes recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: Boiled potatoes (grated) - 1; Beetroot (grated) - 1/4 cup; Corns (grated from the cob) - 1/4 cup; Green chili (finely chopped) - 2 to 3; Mozzarella cheese (shredded) - 1/4 cup; Milk - 1 cup; All purpose flour - 1/4 cup; Corn flour - 1/8 tbsp; Baking powder - 1 tsp; Salt - as per taste; Black pepper powder - 1/2 tsp; Italian mixed herbs - 1 tsp; Garlic powder - 1/2 tsp; Butter - for pan frying the pancakes

ABOUT Cheesy Corn Potato and Beetroot Pancakes RECIPE

Packed with the goodness of corns and beetroots, these pancakes make as a perfect choice to be served on the breakfast table or as a tea-time mini meal. Do try them and I promise, you will continue to make them quite often then on...

Ingredients Serving: 2

Boiled potatoes (grated) - 1
Beetroot (grated) - 1/4 cup
Corns (grated from the cob) - 1/4 cup
Green chili (finely chopped) - 2 to 3
Mozzarella cheese (shredded) - 1/4 cup
Milk - 1 cup
All purpose flour - 1/4 cup
Corn flour - 1/8 tbsp
Baking powder - 1 tsp
Salt - as per taste
Black pepper powder - 1/2 tsp
Italian mixed herbs - 1 tsp
Garlic powder - 1/2 tsp
Butter - for pan frying the pancakes

Instructions

Combine all ingredients in a bowl except butter and make a thick batter; make sure the batter is not flowy else it would just spread around the pan when poured.
Keep the batter to rest for around half an hour.
Heat the pan and smear it with some butter. Pour in a ladle full of batter and let it sit in the pan without touching it.
When you see the edges of the pancake changing color, flip it over and cook the other side. Each pancake would take in total 7 to 8 minutes to cook.
Dish it out in a plate and continue making the pancakes with the remaining batter.
Serve warm with chutney, tomato ketchup or a dollop of cheese spread on the top.

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