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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

Pikantne Kids' Lunches Main dishes Dishes for Special Occasions 75 min Medium 4 wyświetleń ~27.71 PLN - (0)
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Description

Discover a magical way to sneak vegetables into your child's diet! Rainbow Pancakes are a dish that delights with colors and flavors, turning an ordinary meal into a culinary adventure. Each pancake owes its vibrant color to natural dyes: the juicy green from spinach, the deep pink from cooked beets, and the sunny yellow from turmeric. The filling hides tender, juicy pieces of chicken stewed with vegetables like sweet bell peppers, carrots, and corn, creating a mild and nutritious stuffing. The dish is complemented by a velvety yogurt sauce with a hint of garlic, perfectly balancing the flavors. Not only is the dish delicious, but it is also incredibly visually appealing – the colorful rolls arranged on the plate create an appetizing rainbow that no little gourmet can resist. It's the perfect idea for a family dinner that combines fun, health, and excellent taste, teaching children that vegetables can be an exciting ingredient in a meal.

Składniki (20)

Servings:
4
  • Mąka pszenna typ 450 lub 500 300 g
  • Eggs 2 szt.
  • Milk 3.2% 300 ml
  • Sparkling water 200 ml
  • Rapeseed oil 60 g
  • Fresh spinach 50 g
  • Boiled beetroot 0.5 szt.
  • Filet z piersi kurczaka 400 g
  • Onion 1 szt.
  • Red bell pepper 1.1 szt.
  • Carrot 1.3 szt.
  • Canned corn 100 g
  • Thick natural yogurt 200 g
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground turmeric 0.4 łyżeczek
  • Ground black pepper 2 szczypty
  • Sweet paprika powder 2 łyżeczki
  • ✨ Opcjonalne
  • Grated yellow cheese 100 g
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~27.71 PLN (6.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Basic pancake batter

1

In a large bowl, place the all-purpose flour. Make a small well in the center, resembling a volcano crater. Crack two eggs into this well. Pour in half of the milk (150 ml) and add 3 pinches of salt. Take a whisk and start mixing the ingredients, moving from the center outwards. Gradually incorporate the flour from the edges of the 'crater' into the liquid ingredients. Once you achieve a thick, smooth batter without lumps, begin to add the remaining milk (150 ml) and sparkling water (200 ml), continuously mixing until the batter is uniform and runny. Finally, pour in 2 tablespoons of rapeseed oil (30g) and stir briefly once more. Let the batter rest for 15-20 minutes to allow the gluten in the flour to swell, making the pancakes more elastic.

Ingredients: Mąka pszenna typ 450 lub 500, Eggs, Milk 3.2%, Sparkling water, Rapeseed oil, Salt
Use a large bowl to avoid splashing. Mixing from the center prevents lumps from forming. However, if lumps do form, you can strain the batter through a sieve or use an immersion blender. The consistency of the finished batter should resemble thin cream.

Preparation of colorful cakes

2

Prepare three smaller bowls. Divide the prepared base dough evenly into each of them (about 1/3 of the volume into each). In the first bowl, add fresh spinach that you previously blended with 2 tablespoons of water into a smooth, green mixture. In the second bowl, add the cooked beetroot, also blended into a smooth purée. In the third bowl, add turmeric. Mix each portion of the dough very thoroughly with a separate spoon or whisk until the color is uniform and intense. This way, you will obtain three doughs: green, pink, and yellow.

Ingredients: Fresh spinach, Boiled beetroot, Ground turmeric
For blending vegetables, it's best to use a high-power jug blender or an immersion blender to achieve perfectly smooth purée without any chunks. If the purée is very thick, add a little water or milk. Be sure to thoroughly clean the blender between preparing each color.

Frying pancakes

3

Heat a crepe pan over medium heat. It should be hot but not smoking. Before the first crepe, you can wipe it with a paper towel soaked in a little oil. Scoop a portion of the batter (e.g., green) with a ladle and pour it into the center of the pan. Immediately lift the pan and make circular movements so that the batter spreads into a thin, even layer across the surface. Cook for about 1-2 minutes, until the edges of the crepe start to lightly brown and pull away from the pan, and the surface is set. Gently lift the crepe with a wide spatula and quickly flip it to the other side. Cook for another 30-45 seconds. Slide the finished crepe onto a large plate. Repeat the process with the remaining green batter, then with the pink and yellow, stacking the crepes by color.

The best choice is a non-stick pan with a diameter of 24-26 cm. The amount of batter for one pancake is usually about 3/4 of a standard ladle's capacity. Do not pour too much batter, as the pancakes will be thick and rubbery. Cover stacks of finished pancakes with another plate or plastic wrap to prevent them from drying out.

Preparing the filling

4

Wash the chicken breast fillet, dry it with a paper towel, and cut it into very small cubes (about 1x1 cm). Peel the onion and chop it finely. Wash the bell pepper, remove the seeds, and also cut it into small cubes. Peel the carrot and grate it on a coarse grater. In a large skillet, heat the remaining 2 tablespoons of oil (30g). Add the onion and sauté over medium heat for 2-3 minutes until it becomes translucent. Add the chicken and fry, stirring, until the meat is set and white on all sides. Then add the bell pepper and carrot. Season with salt (2 pinches), pepper (2 pinches), and sweet paprika. Mix and simmer covered over low heat for about 10-12 minutes until the vegetables soften. Finally, add the drained corn, mix, and heat for another minute. Taste and adjust seasoning if necessary.

Ingredients: Filet z piersi kurczaka, Onion, Red bell pepper, Carrot, Canned corn, Rapeseed oil, Salt, Ground black pepper, Sweet paprika powder
Chopping the ingredients into small cubes will make the filling easier for children to eat and will make it easier to wrap the pancakes. If the filling is too dry while simmering, you can add 2-3 tablespoons of water or broth.

Preparation of yogurt sauce

5

Transfer thick natural yogurt to a small bowl. Peel the garlic and press it directly into the yogurt using a garlic press. If you are using fresh dill, chop it very finely and add it to the bowl as well. Season with a pinch of salt and a bit of pepper. Mix everything thoroughly with a teaspoon until the ingredients are combined. Set the sauce in the fridge for a few minutes to let the flavors meld.

Ingredients: Thick natural yogurt, Garlic, Salt, Ground black pepper, Fresh dill
If you don't have a garlic press, you can grate it on the finest side of the grater. For children, you can use half a clove of garlic to make the flavor milder. The sauce can be prepared in advance and stored in the refrigerator.

Assembling and serving the dish

6

On a cutting board, lay out a single pancake. In the center, along one edge, place 2-3 tablespoons of warm filling. If you are using cheese, sprinkle a little grated yellow cheese over the filling. Roll the pancake tightly into a cylinder. Repeat the same with the remaining pancakes and filling. You can arrange the finished rolls on plates whole, creating a colorful composition, or cut them with a sharp knife into smaller, 2-3 cm pieces resembling sushi. Arrange them on a plate to create a rainbow. Serve immediately, drizzled with yogurt sauce or with sauce served in a small bowl on the side for dipping.

Ingredients: Grated yellow cheese
To prevent the rolls from unraveling, place them on a plate seam side down. Cutting the pancakes into smaller pieces is a great way to make it easier for little hands to eat. You can stick small toothpicks or decorative picks in them.

Fun Fact

💡

The colors of food have a huge impact on appetite, especially in children. Bright, natural hues, like those in these pancakes, are perceived as more attractive and encouraging to eat. This phenomenon is called 'eating with the eyes' and is an effective way to introduce new, healthy foods into toddlers' diets.

Best for

Rodzinny obiad Przyjęcie urodzinowe dla dzieci Kolorowy podwieczorek Zabawa w gotowanie z dziećmi

Tips

🍽️ Serving

Arrange the pancakes on a large, white plate to highlight their colors. You can create a caterpillar, a rainbow, or a tower. Next to it, place a bowl of sauce, and decorate the whole thing with 'clouds' made of dollops of yogurt and sprinkle with chopped chives. For extra fun, serve children various vegetables cut into sticks (carrots, cucumber) for snacking.

🥡 Storage

If you have leftover pancakes, store them separately from the filling in the refrigerator, in tightly sealed containers. Pancakes can be stored for up to 2 days, and the filling for up to 3 days. Before serving, heat the filling in a pan, and you can refresh the pancakes on a dry, hot pan or for a few seconds in the microwave.

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