Rainbow Vegetable Pancakes with Chicken and Yogurt Sauce - photo 1
← Recipes

Rainbow Vegetable Pancakes with Chicken and Yogurt Sauce

Pikantne Kids' Lunches Main Dishes For Kids 75 min Medium 13 wyświetleń ~23.23 PLN - (0)
Rate:
(0)
Start Cooking

Description

Discover a magical way to sneak vegetables into your child's diet! Rainbow Pancakes are not only a healthy and balanced meal but also a wonderful culinary adventure. The dish consists of three types of delicate, savory pancakes, each boasting its intense color from natural ingredients: spinach gives a juicy green, cooked beetroot adds a beautiful pink hue, and turmeric provides a sunny yellow. The inside of each pancake hides juicy pieces of chicken with corn and bell pepper, creating a mild yet filling filling. The whole is complemented by a creamy yogurt-dill sauce that perfectly balances the flavors and adds freshness to the dish. This meal is a visual feast that will entice even the pickiest eater, and making colorful pancakes together can become a fantastic fun activity for the whole family.

Ingredients (17)

Servings:
4
  • Wheat flour type 450 250 g
  • 2% Milk 500 ml
  • Chicken egg 2 szt.
  • Rapeseed oil 45 g
  • Fresh spinach 50 g
  • Boiled beetroot 0.7 szt.
  • Chicken breast 400 g
  • Red bell pepper 0.6 szt.
  • Canned corn 150 g
  • Thick natural yogurt 200 g
  • Fresh dill 0.8 pęczek
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground turmeric 0.4 łyżeczek
  • Sweet paprika powder 1 łyżeczka
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Grated yellow cheese 50 g
💰 Szacowany koszt dania: ~23.23 PLN (5.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake Base

1

In a large bowl, sift the wheat flour, preferably through a sieve, to aerate it and avoid lumps. In the center of the mound of flour, make a small crater with your fingers. Into this crater, crack two eggs and add two pinches of salt. Take a whisk and start gently mixing the eggs, gradually incorporating the flour from the edges of the 'crater'.

Ingredients: Wheat flour type 450, Chicken egg, Salt
Use a large bowl to prevent the batter from splattering while mixing. Sifting the flour is the key to achieving perfectly smooth batter without lumps. If you don't have a sieve, you can vigorously mix the flour with a fork.
2

When you achieve a thick paste in the center of the bowl, start slowly pouring in the milk in a thin stream, while vigorously whisking. Add the milk in batches, not all at once – this is the most important rule to avoid lumps. Mix until you have used all the milk and the batter is smooth. Finally, pour in 2 tablespoons of rapeseed oil and mix. The batter should have the consistency of pouring thick cream. Set the bowl with the batter aside for about 15-20 minutes.

Ingredients: 2% Milk, Rapeseed oil
Resting the batter is very important! During this time, the gluten in the flour swells, making the pancakes more elastic and tender. If the batter seems too thick, add a little more milk; if too thin – a tablespoon of flour.

Colorful Cakes

3

Prepare three smaller bowls or deep plates. Using a ladle or measuring cup, evenly divide the prepared pancake batter into the three containers. Try to ensure that each bowl has a similar amount of batter, which will guarantee an equal number of pancakes in each color.

It's best to use containers of similar size to easily assess whether the batter is divided evenly. You can use a kitchen scale for perfect precision, but dividing by eye is perfectly sufficient.
4

Prepare the green dye. Place the washed and dried spinach leaves in a container of a hand blender (immersion blender) or in a small jug blender. Add 2-3 tablespoons of water or a little bit of pancake batter from one of the bowls to the spinach. Blend at the highest speed until you achieve a completely smooth, intensely green puree without visible pieces of leaves. Pour the green puree into the first bowl with the batter and mix thoroughly with a whisk to combine the colors.

Ingredients: Fresh spinach
Use a high-power blender to finely chop the leaves. If you don't have a blender, you can finely chop the spinach and then grind it in a mortar with a little salt, but the result won't be as smooth.
5

Now it's time for the pink color. Cut the cooked beetroot into smaller pieces and place them in a clean blender container. Just like with the spinach, add a little water or batter and blend until you achieve a perfectly smooth purée. Pour the beetroot purée into the second bowl with the batter and mix until you get a uniform, beautiful pink color.

Ingredients: Boiled beetroot
Remember that beetroot stains strongly! You can wear gloves to avoid staining your hands. Wash the blender thoroughly right after use to prevent any pink marks from remaining on it.
6

The last, yellow color is the easiest to achieve. In the third bowl with the dough, add a teaspoon of turmeric. Using a whisk, mix vigorously for about a minute until the powder is completely dissolved and the dough takes on a uniform, sunny yellow color. Make sure there are no lumps of spice at the bottom.

Ingredients: Ground turmeric
Turmeric has an intense color but a mild flavor that won't dominate the pancake. Be careful not to spill the spice, as it can permanently stain kitchen surfaces or clothing.

Frying Pancakes

7

Place a frying pan on a medium heat burner and heat it well. To check if it's ready, sprinkle a few drops of water on it – if the water evaporates immediately with a sizzle, the pan is ready. Using a kitchen brush or a paper towel soaked in oil, gently wipe the surface of the pan. Pour a ladle of one of the colored batters into the center of the pan and immediately, making circular wrist movements, spread the batter across the entire surface, creating a thin pancake.

The best option is a non-stick pan with a diameter of about 24-26 cm. Fry the pancakes in batches, starting with one color and then moving on to the next. This way, you won't need to wash the pan between colors.
8

Fry the pancake for about 1-2 minutes, until the edges start to lift slightly and become dry, and small air bubbles appear on the surface. This is a sign that it is ready to be flipped. Gently lift the pancake with a thin, flexible spatula, then quickly flip it over. Fry for another 30-60 seconds. Stack the finished pancakes on top of each other on a large plate. Repeat the process with the remaining batter.

Do not fry the pancakes on too high heat, as they will quickly burn and remain raw inside. Maintain medium burner power. Stacking the pancakes keeps them warm and soft.

Chicken Filling

9

While the pancakes are cooling, prepare the filling. Wash the chicken breast, dry it with a paper towel, and remove any tendons. Cut the meat into very small cubes, about 1 cm on each side – small pieces will be easier for a child to eat. Transfer the chopped chicken to a bowl, add a pinch of salt and a teaspoon of sweet paprika. Mix thoroughly so that each piece of meat is coated with the spices.

Ingredients: Chicken breast, Sweet paprika powder, Salt
Use a separate cutting board for meat to avoid transferring bacteria to other products. Sharp knives will make it much easier to cut the meat into even cubes.
10

In a second, larger skillet, heat the remaining tablespoon of canola oil. Add the seasoned chicken and fry over medium heat, stirring occasionally, for about 5-7 minutes, until the meat is set and turns golden brown. Meanwhile, wash the red bell pepper, remove the seeds, and chop it into small cubes just like the chicken. Add the pepper to the skillet and fry together with the chicken for another 3-4 minutes, until slightly softened but still crunchy. Finally, add the drained corn, mix, and heat for another minute. Remove the skillet from the heat.

Ingredients: Rapeseed oil, Red bell pepper, Canned corn
Do not overcook the chicken so it doesn't become dry and tough. It should be juicy on the inside. Adding corn at the end will keep its sweetness and crunchiness.

Yogurt Sauce

11

Prepare a simple sauce. In a small bowl, transfer thick natural yogurt. Finely chop fresh dill. Peel a clove of garlic and press it through a garlic press or grate it on the smallest grater. Add the chopped dill and garlic to the yogurt. Season with a pinch of pepper and possibly a little salt. Mix everything thoroughly with a small teaspoon.

Ingredients: Thick natural yogurt, Fresh dill, Garlic, Ground black pepper
If your child doesn't like a strong garlic flavor, you can skip it or add just a little granulated garlic. The sauce will taste better if you chill it in the fridge for 10 minutes before serving.

Assembling the Dish

12

Time for the finale! On the countertop, lay out one colorful pancake. In the center, along one line, place 2-3 tablespoons of the prepared chicken filling. If you are using cheese, sprinkle a small amount of grated cheese over the filling. Now you can fold the pancake in several ways: roll it tightly, fold it in half, and then fold it in half again to create a triangular 'envelope', or simply fold it in half. Repeat the process with the remaining pancakes and filling, trying to use all the colors.

Ingredients: Grated yellow cheese
Involve your child in folding the pancakes! It's a great fun and a way to encourage them to eat. Don't add too much filling, as the pancake may tear while folding.

Fun Fact

💡

Pancakes, known in various forms around the world (crêpes in France, blinis in Russia, pancakes in the USA), are one of the oldest flour-based dishes. Using vegetables to color the batter is a modern and healthy way to diversify this classic dish, referencing the tradition of natural food coloring, such as saffron in Spain or turmeric in India.

Best for

Zabawny obiad dla niejadka Kolorowe przyjęcie urodzinowe dla dzieci Kreatywny posiłek na co dzień

Tips

🍽️ Serving

Serve the pancakes arranged on a plate in a rainbow or create fun 'caterpillars' by placing rolled pancakes one after another. Serve the sauce in a small bowl on the side so the child can dip pieces themselves. You can also cut the pancakes into various shapes using cookie cutters, which will make the meal even more appealing.

🥡 Storage

Pancakes and filling can be stored separately in airtight containers in the fridge for up to 2 days. To reheat, place the pancakes with the filling in a dry skillet and warm over low heat covered, or briefly in the microwave. The sauce tastes best fresh, store it in the fridge for a maximum of one day.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy Curry with Roasted Pumpkin and Chickpeas 80 min

Creamy Curry with Roasted Pumpkin and Chic...

5.0 Indian Cuisine
Kremowe Risotto Dyniowe z Chrupiącą Szałwią i Parmezanem 60 min

Kremowe Risotto Dyniowe z Chrupiącą Szałwi...

Italian Cuisine
Tacos Al Pastor with Grilled Pineapple and Salsa Verde 90 min

Tacos Al Pastor with Grilled Pineapple and...

Latin American cuisine
Czech Dumplings with Plums and Poppy Seeds (Švestkové knedlíky s mákem) 120 min

Czech Dumplings with Plums and Poppy Seeds...

Czech Cuisine
Creamy Strawberry Ice Cream with White Chocolate and a Hint of Basil 120 min

Creamy Strawberry Ice Cream with White Cho...

Desserts
Tacos with Pulled Pork Gochujang and Fried Kimchi 75 min

Tacos with Pulled Pork Gochujang and Fried...

Fusion cuisine

Recipe Categories

Kids' Lunches
Kids' Lunches in: For Kids

Meals for children are tasty dishes in appropriate portions - healthy and visually appealing. Meatballs in tomato sauce with pasta - a classic loved by kids. Chicken patties in a breading with carrots and potatoes. Pasta with cheese - simple and always effective. Tomato soup with letters or stars...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
For Kids
For Kids

Recipes for kids are tasty, healthy, and visually appealing dishes - for little picky eaters and food lovers. Colorful and fun dishes: animals made from vegetables, faces from food, and rainbow plates. Hidden vegetables: spinach in pancakes, carrots in sauce, and zucchini in batter. Energetic bre...

See all recipes in this category
Reklama