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0:10 - 0:20

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Ashhad Shahid from Karachi
Ingredients
  1. 1. 6…. Egg whites
  2. 2. 1…. tsp Salt
  3. 3. 1…. tsp Black pepper
  4. 4. 1…. cup Flour
  5. 5. 1…. tbsp Parsley (dried)
  6. 6. ½…. cup Carrots (shredded)
  7. 7. ½…. cup Yellow capsicum
  8. 8. ½…. cup Red capsicum
  9. 9. 1/3…. cup Corn
  10. 10. 2 tbsp…. Green chilies
  11. 11. 1/2 cup.... Green onion
  12. 12. 1 cup….. Mozzarella cheese (shredded)
  13. 13. Butter…. For Frying
  16. Cream cheese sauce:
  17. 1. Salt to taste
  18. 2. 1 tsp Black pepper
  19. 3. 2 tbsp Mint (chopped)
  20. 4. 1 tbsp Green chilies (chopped)
  21. 5. 1 cup Cream cheese
  22. 6. 1 tbsp Lemon juice
Method
  • In a bowl beat egg whites until soft peaks are formed.
  • Add salt, flour, parsley, black pepper and fold it well.
  • Add all the carrots, capsicum (red & yellow), corn, chilies, green onion, cheese and mix well.
  • Grease a pan with butter and make round pancakes in your desired size.
  • Cover and cook on medium low flames, flip when one side is done, cook from both sides and take it out from the pan.
  • Directions of cream cheese sauce:
  • In a bowl mix cream cheese, salt, black pepper, mint, green chilies well.
  • Serve hot pancakes with cream cheese sauce.
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