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Rainbow Spinach Pancakes with Chicken and Vegetables - photo 1
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Rainbow Spinach Pancakes with Chicken and Vegetables

Kids' Lunches Dania główne Takeaway Dishes 60 min Medium 10 wyświetleń ~27.86 PLN - (0)
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Description

Rainbow Spinach Pancakes are a fantastic way to sneak in a serving of vegetables into the diet of the youngest ones. A dish that delights not only with its taste but, above all, with its appearance. Intensely green pancakes, naturally colored with fresh spinach, resemble a dinosaur's skin or the outfit of a favorite superhero, which immediately intrigues children. Inside, there is a delicate, creamy filling made of finely chopped chicken and colorful vegetables – sweet corn, crunchy carrots, and red bell pepper. All of this is combined with velvety cream cheese, creating a filling with a mild, child-friendly flavor. It’s a complete, balanced meal that provides protein, carbohydrates, and vitamins. It’s perfect as a lunch that the whole family will enjoy. They can be served rolled up, folded into triangles, or cut into cute spirals, which will further encourage little gourmets to eat.

Składniki (16)

Servings:
4
  • Wheat flour type 450 250 g
  • Milk 3.2% 500 ml
  • Chicken eggs 2 szt.
  • Fresh spinach 100 g
  • Rapeseed oil 45 g
  • Chicken breast 400 g
  • Carrot 1.3 szt.
  • Red bell pepper 0.6 szt.
  • Canned corn 150 g
  • Onion 0.5 szt.
  • Serek śmietankowy naturalny 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • Sweet paprika powder 1 łyżeczka
  • ✨ Opcjonalne
  • Grated yellow cheese 50 g
  • Chives 0.2 pęczków
💰 Szacowany koszt dania: ~27.86 PLN (6.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake Batter

1

Start by preparing the green base for the dough. Place the spinach leaves in a large sieve and rinse them thoroughly under cold running water to remove any sand. Then gently dry them with a paper towel. In a blender jar (either handheld or standing), add the washed spinach, crack in two eggs, and pour in half of the milk (about 250 ml). Blend everything on the highest speed for 1-2 minutes until you achieve an absolutely smooth, uniform liquid with an intense green color. There should be no visible pieces of leaves.

Ingredients: Fresh spinach, Chicken eggs, Milk 3.2%
It's best to use a high-power blender to perfectly chop the spinach. If you're using an immersion blender, use a tall and narrow container to avoid splattering. Thorough blending is key for a smooth pancake consistency.
2

In a large bowl, sift the flour through a sieve, then add two pinches of salt. Sifting will aerate the flour and prevent lumps from forming. Make a small well in the center of the flour. Slowly, in a thin stream, pour the green spinach liquid into the well while simultaneously mixing everything with a whisk. When the ingredients start to combine, add the remaining milk (250 ml) and 2 tablespoons of rapeseed oil. Mix vigorously until the batter is smooth and runny, with the consistency of thin cream. Let the batter rest for 15-20 minutes so it can 'relax'. During this time, the gluten in the flour will swell, making the pancakes more elastic.

Ingredients: Wheat flour type 450, Salt, Rapeseed oil
Use a whisk instead of a spoon to effectively break up all the lumps. Stir from the center outwards, gradually incorporating the flour from the edges of the bowl. If lumps still form, you can briefly blend the entire batter.

Filling

3

While the dough is resting, prepare the filling. Wash the chicken breast, dry it with a paper towel, and remove any sinews. Cut the meat into very small cubes, about 0.5 cm on each side – small pieces will be easier for children to eat. Transfer the chopped chicken to a bowl, add two pinches of salt, one pinch of pepper, and one teaspoon of sweet paprika. Mix thoroughly so that each piece of meat is coated with the spices.

Ingredients: Chicken breast, Salt, Ground black pepper, Sweet paprika powder
Use a sharp knife and a stable cutting board. The smaller the dice, the more uniform the filling will be. You can involve your child in mixing the chicken with the spices (of course, after washing their hands!).
4

Prepare the vegetables. Peel the onion and chop it into very small cubes. Peel the carrot and grate it on a coarse grater. Wash the red pepper, remove the seeds and white membranes, and then cut it into small cubes, similar in size to the chicken. Drain the canned corn thoroughly in a sieve.

Ingredients: Onion, Carrot, Red bell pepper, Canned corn
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. Uniformly cutting the vegetables will give the filling a more pleasant texture.
5

In a large skillet, heat one tablespoon of canola oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent and soft. Add the grated carrot and chopped bell pepper. Sauté together for about 5-7 minutes, stirring occasionally, until the vegetables soften. Then, push the vegetables to the side of the skillet, and in the empty space, add the seasoned chicken. Sauté it for 4-5 minutes until it is set and browned on all sides. Then mix the chicken with the vegetables.

Ingredients: Rapeseed oil
A large frying pan with a diameter of about 28 cm will be best, so all the ingredients have enough space. Do not burn the onion; it should only be sautéed – this will give the filling sweetness.
6

To the fried chicken with vegetables, add the drained corn and the whole cream cheese. Reduce the heat to the minimum. Gently stir everything until the cheese completely melts and combines with the other ingredients, creating a thick, creamy sauce that coats each piece. Taste the filling and season with a bit more salt or pepper if needed. Remove the pan from the heat and set aside.

Ingredients: Serek śmietankowy naturalny
Add the cheese over low heat to prevent it from curdling. The filling should be thick but still moist. If it turns out too dry, you can add 1-2 tablespoons of milk or water.

Frying Pancakes

7

Prepare a frying pan for pancakes (preferably with a non-stick coating) and set it to medium heat. Heat it well. Lightly grease the surface of the pan with a kitchen brush or a paper towel soaked in a little oil. Pour a portion of the batter (about 60-80 ml) into the center of the pan and immediately tilt it in all directions so that the batter spreads into a thin, even layer. Cook for about 60-90 seconds, until the edges of the pancake start to lift on their own and bubbles appear on the surface. Gently lift the pancake with a spatula and quickly flip it over. Cook for another 30-40 seconds. Slide the finished pancake onto a large plate. Repeat the process until you use up all the batter.

The key is a well-heated pan. The first pancake is often a 'test' and may not turn out right - don't worry about it! You only need to grease the pan before the first pancake, as the batter already contains oil.

Assembly and Serving

8

On each fried pancake, place a portion of warm filling. Put about 2-3 tablespoons of filling along one edge or in the center. Roll the pancake into a tight cylinder or fold the sides inward, then roll it up to create a closed 'croquette'. You can also fold it into a triangle. Arrange the finished pancakes on a plate or in a baking dish, side by side.

Do not add too much filling, as the pancake may crack when rolling. If you want the dish to be even more appealing, you can cut the rolled-up pancakes into thick slices, creating 'pancake sushi'.
9

Serve the finished, rolled pancakes immediately while they are warm. Additionally, if you are using cheese, arrange the pancakes in a baking dish, sprinkle with grated cheese, and place in the oven preheated to 180°C (convection mode) for 5 minutes, until the cheese melts. Before serving, to add freshness and color, sprinkle the pancakes with finely chopped chives. The dish tastes great with a dollop of natural yogurt.

Ingredients: Grated yellow cheese, Chives
Baking with cheese is a great option if you're preparing a dish in advance and just want to reheat it before serving. Be careful not to keep them in the oven too long, as they may dry out.

Fun Fact

💡

Spinach, which gives pancakes a beautiful green color, comes from ancient Persia. It reached Europe only in the 11th century thanks to the Moors, who brought it to Spain. Its popularity increased thanks to a cartoon character - Popeye, who ate spinach to gain superhuman strength!

Best for

Rodzinny obiad Zabawny posiłek dla niejadka Przyjęcie urodzinowe dla dzieci Kolacja w tygodniu

Tips

🍽️ Serving

Serve the pancakes arranged on a plate to form a caterpillar or snake, decorating the 'head' with a cherry tomato and eyes made from peppercorns. You can also serve them with a dollop of natural yogurt or mild garlic sauce. Cutting them into thick slices (like sushi) will make it easier for little hands to eat and will be an additional attraction.

🥡 Storage

Pancakes and filling can be stored separately in the fridge for up to 2 days in airtight containers. To reheat, it's best to warm the filling in a pan and the pancakes in a dry pan or in the microwave. You can also freeze the cooked pancakes, layering them with parchment paper - they will be perfect for a quick meal in the future.

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