Cheesy Corn Potato and Beetroot Pancakes

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A mere thought of pancake brings in front of our eyes, the picture of soft, fluffy and sweet versions loaded with fruits, jams, honey or chocolate. But, today, I am here with a completely different recipe of savory pancakes which are not only delectable in taste but are healthy & nutritious too, packed with the goodness of corns and beetroots. A splash of Italian herbs, green chili peppers and garlic powder, further makes them simply irresistible; in case you are looking for a breakfast delicacy that is a bit unique from the usual choices such as poha, parathas, pooris, idlis or dosas, this recipe is just for you and definitely makes for a must try.

Needless to say, their gorgeously beautiful color would even make the kids fall in love with them (even the ones who otherwise despise eating healthy stuff); pack these delicious pancakes in their lunch boxes and they would be happy to finish them till the last bite.

Potato Corn & Beetroot Pancakes

Ingredients (makes 8 to 10 pancakes)

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

Potato Corn & Beetroot Pancakes
Potato Corn & Beetroot Pancakes

Method

1. 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.
2. Keep the batter to rest for around half an hour.
3. 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.
4. 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.
5. Dish it out in a plate and continue making the pancake with the remaining batter.
6. Serve warm with chutney, tomato ketchup or a dollop of cheese spread on the top.

Ohhhh...just see the cheese melting over these hot potato corn & beetroot pancakes - don't they look so droolworthy??

     

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