Savory Thick Pancakes

Name: Savory Thick Pancakes
Yield: about 10 square-shaped pancakes
Cuisine: American
Ingredients: 1 carrot, peeled and grated; 1/2 onion, peeled and grated; 1 bunch celery, minced well; 1 small bouillon cube (I used beef); 1 pinch salt; 1/4 tsp sugar; 1/2 tsp crushed black pepper; 1 egg; 1/2 cup mayonnaise; 1/2 cup self-rising flour; 1 tbsp oil

Angela Mertoyono @tenshi

In my kitchen!

A darling sent us a jar of mayonnaise. Three liters of mayonnaise. Aye, that's plentiful! So I am trying to cook them into oh so many delicious dishes. I used a tetrapak from 250 ml of milk as molds. (I cut one into four parts and washed the parts well and dried them before using)

Angela Mertoyono @tenshi

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Ingredients

about 10 square-shaped pancakes

1carrot, peeled and grated
1/2onion, peeled and grated
1 bunchcelery, minced well
1small bouillon cube (I used beef)
1 pinchsalt
1/4 tspsugar
1/2 tspcrushed black pepper
1egg
1/2 cupmayonnaise
1/2 cupself-rising flour
1 tbspoil

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Steps

1

Whisk egg with mayonnaise. After well combined, add carrot, celery, onion, crushed bouillon cube, salt, sugar. Fold a few times.
2

Add flour bit by bit and continue folding until the batter is thick and smooth.
3

Heat oil in a pan. I used low heat for this. Carefully arrange tetrapak squares on the pan and pour the batter inside, about 2/3 full. (The pancakes will rise)
4

Check the bottom part. When it's brownish, carefully flip the molds. After five minutes or so, cover the pan and wait until the pancakes are done. If you can remove the pancakes from the molds easily, it means they're done.
5

You can also fry the pancakes without using molds. They'll still be fluffy and tasty!