1. In a large bowl, add eggs, yoghurt and sandwich spread. Combine well. Add carrots, onions, chilies, corn and season with Salt and pepper. Mix well.
2. In another bowl, add flour, baking soda and baking powder. Mix well.
3. Now add the dry flour mixture to the veggie-spread mixture. Mix to form a thick pancake batter. The batter should be of thick creamy consistency. Add coriander leaves and mix well.
4. Heat flat griddle or pan. Grease it with little butter.
5. Pour a ladle full of pan cake batter and cook for a couple of minutes. Gently flip to cook on the other side for another 2 to 3 minutes. Take the pancake off the heat. Repeat the same for the rest of the batter.
6. Serve hot with Del monte mint mayonnaise along the side.

Enjoy your meal!