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

Kids' Lunches Dania główne Snacks for Kids 90 min Medium 11 wyświetleń ~20.79 PLN - (0)
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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. Each color of the pancake comes 100% from natural ingredients: vibrant green from fresh spinach, cheerful orange from carrots, and lovely pink from cooked beets. The delicate, soft batter wraps around juicy pieces of chicken with sweet corn, and the whole dish is complemented by a mild, creamy yogurt-dill sauce. The dish is incredibly visually appealing, encouraging even the pickiest eaters to enjoy it. It's the perfect idea for a creative lunch that engages children in cooking together and makes mealtime fun. Serve them rolled up or folded into triangles, creating a colorful composition on the plate.

Składniki (14)

Servings:
4
  • Wheat flour type 450 250 g
  • 2% Milk 500 ml
  • Egg 2 szt.
  • Rapeseed oil 45 g
  • Fresh spinach 50 g
  • Boiled beetroot 0.5 szt.
  • Carrot 0.6 szt.
  • Chicken breast 400 g
  • Canned corn 150 g
  • Thick natural yogurt 200 g
  • Fresh dill 0.8 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground black pepper 1 szczypta
  • Ground turmeric 0.4 łyżeczek
💰 Szacowany koszt dania: ~20.79 PLN (5.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter base

1

Prepare a smooth base batter. In a large bowl, sift the wheat flour to aerate it and avoid lumps. Make a small well in the center of the flour, like a volcano crater. Crack two eggs into it. Add two tablespoons of rapeseed oil and two pinches of salt. Start mixing the ingredients in the center with a whisk, gradually incorporating the flour from the edges. Then, while continuing to mix, slowly pour in the milk. Pour the milk in a thin stream to avoid lumps. Mix vigorously for about 2-3 minutes until the batter is completely smooth and has the consistency of thin cream. Let the batter rest for 20 minutes to allow the gluten in the flour to swell, making the pancakes more elastic.

Ingredients: Wheat flour type 450, 2% Milk, Egg, Rapeseed oil, Salt
The easiest way to achieve perfectly smooth batter is by using an immersion blender. Just place all the ingredients in a tall container and blend for a minute. Letting the batter rest is crucial, don't skip this step!

Colorful cakes

2

Divide the resting dough into three equal parts. Transfer them to three separate medium-sized bowls. We will now add natural dye to each bowl.

Use a kitchen scale or ladle to evenly divide the batter. This way, you'll get a similar number of pancakes in each color.
3

Prepare vegetable dyes. a) Green: Place 50g of fresh spinach in a blender container, add 2 tablespoons of water, and blend until you have a perfectly smooth green mixture. b) Pink: Cut 50g of cooked beetroot into smaller cubes, put it in the blender, add 2 tablespoons of water, and blend into a smooth purée. c) Orange: Peel 50g of carrot, grate it on the finest grater, transfer to the blender, add 2 tablespoons of water, and blend into a smooth mixture.

Ingredients: Fresh spinach, Boiled beetroot, Carrot
Use a high-power blender or immersion blender. The key is to achieve a very smooth purée without any chunks that could create lumps in the batter. If the mixture is too thick, add a little more water.
4

Combine the dyes with the batter. To the first bowl with the batter, add the whole spinach purée and mix thoroughly with a whisk until you achieve a uniform green color. To the second bowl, add the beetroot purée and mix until you get a uniform pink color. To the third bowl, add the carrot purée and, if using, a teaspoon of turmeric for a more intense color. Mix until you achieve a uniform orange color. Each batter should still have the consistency of thin cream.

Ingredients: Ground turmeric
After adding the vegetables, the batter may thicken slightly. If it is too thick (dripping from the spoon in a thick, interrupted stream), add 1-2 tablespoons of milk or water and mix.

Chicken filling

5

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. This will make it easy to wrap the filling in the pancakes.

Ingredients: Chicken breast
Use a sharp knife and a stable cutting board. Small pieces of meat will cook faster and be more tender, which is ideal for children.
6

In a medium-sized skillet, heat one tablespoon of canola oil over medium heat. When the oil is hot (it starts to shimmer slightly in the skillet), add the chopped chicken. Fry for 5-7 minutes, stirring occasionally, until the meat loses its pink color and lightly browns. Season with two pinches of salt and optionally one pinch of pepper. At the end of frying, add the drained corn, mix, and heat together for about a minute. Remove the skillet from the heat and set the filling aside.

Ingredients: Rapeseed oil, Canned corn, Salt, Ground black pepper
Do not overcook the chicken so it doesn't become dry. It should be juicy on the inside. Use a non-stick pan to prevent the meat from sticking.

Yogurt sauce

7

Prepare the sauce. Wash and dry the fresh dill thoroughly. Cut off the thicker stems and finely chop the delicate sprigs. In a small bowl, place thick natural yogurt. Add the chopped dill and a pinch of salt. Mix everything thoroughly with a small teaspoon until the ingredients are combined. Set the sauce aside in the refrigerator to let the flavors meld.

Ingredients: Thick natural yogurt, Fresh dill, Salt
To chop herbs, it's best to use a sharp knife on a cutting board. A dull tool crushes the herbs instead of cutting them, causing them to lose their aroma. If you want, you can add a little lemon juice for freshness.

Frying the pancakes

8

Heat a crepe pan (about 24-26 cm in diameter) over medium heat. It needs to be well heated. Using a kitchen brush or a piece of paper towel soaked in oil, very lightly grease the surface of the pan. Before pouring the first batch of batter, stir it in the bowl, as the vegetable puree may have settled at the bottom.

The best option is a special flat pancake pan with low edges, but a regular pan with a good non-stick coating will also work. A well-heated pan is the key to success - a drop of water should sizzle and evaporate on it.
9

Scoop a portion of one of the colorful batters (e.g., green) with a ladle and pour it in the center of the hot skillet. Immediately grab the skillet by the handle and, making circular motions, spread the batter into a thin, even layer across the entire surface. Cook for about 1-2 minutes, until the edges of the pancake start to lift away from the skillet on their own and the surface becomes matte.

Do not pour too much batter at once, otherwise the pancakes will turn out thick and rubbery. For a 25 cm skillet, an ideal portion is about 60-70 ml (a small ladle).
10

When the pancake is ready to be flipped, lift its edge with a thin, wide spatula (preferably silicone). Slide the spatula underneath and with a quick, confident motion, flip the pancake to the other side. Fry for another 30-40 seconds. Slide the finished pancake onto a large plate. Repeat the process with the remaining batter, alternating pancakes in all three colors. Stack them on top of each other on the plate - this will keep them warm and soft.

The first pancake often turns out poorly – consider it a trial to adjust the temperature and amount of batter. Don't be discouraged! Grease the pan with oil only every 2-3 pancakes if the batter starts to stick.

Assembling and serving

11

On a board or clean countertop, lay out one pancake. In the center, along one line, place 2-3 tablespoons of the prepared chicken and corn filling. Fold the sides of the pancake inward (about 2 cm), and then roll it up tightly, starting from the bottom. Repeat the same with the remaining pancakes and filling.

Involve the kids at this stage! They can fill and roll their own pancakes. It's a great fun and a lesson in coordination.
12

Arrange one pancake of each color on a plate. You can leave them whole or cut them in half diagonally to showcase the appetizing filling. Drizzle the pancakes with the prepared yogurt-dill sauce or serve the sauce in a small bowl on the side for dipping. Serve immediately while they are warm.

To make the dish even more colorful, you can decorate the plate with fresh vegetables, such as strips of bell pepper, cherry tomatoes, or slices of cucumber.

Fun Fact

💡

Pancakes, known in various forms around the world (crepes in France, pancakes in the USA, blinis in Russia), are one of the oldest flour-based dishes. Using natural vegetable dyes is a modern way to 'sneak' vitamins into the diets of picky eaters, turning an ordinary meal into a colorful adventure.

Best for

Zabawny obiad w środku tygodnia Przyjęcie urodzinowe dla dzieci Kreatywne śniadanie lub kolacja Wspólne gotowanie z dziećmi

Tips

🍽️ Serving

Serve the pancakes arranged next to each other to showcase all the colors of the rainbow. You can cut them into fun shapes using cookie cutters. Next to them, place a bowl with extra dipping sauce. For an additional serving of vegetables, serve with sliced cucumbers and bell peppers.

🥡 Storage

Store the pancakes and filling separately in airtight containers in the fridge for up to 2 days. To reheat, place the pancake on a dry, heated skillet and warm for about 30 seconds on each side. Then add the warm filling and roll it up. Store the sauce in the fridge in a sealed jar.

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