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Rainbow Vegetable Pancakes with Yogurt-Herb Sauce - photo 1
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Rainbow Vegetable Pancakes with Yogurt-Herb Sauce

Pikantne Kids' Lunches Vegetarian Dishes Snacks for Kids 60 min Easy 4 wyświetleń ~14.61 PLN - (0)
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Description

Rainbow vegetable pancakes are a fantastic way to sneak a portion of vegetables into your child's diet in an incredibly attractive and colorful form. This dish turns an ordinary lunch into a culinary adventure. Each pancake owes its intense color to natural colorants: the green comes from fresh spinach, pink from cooked beetroot, orange from carrot, and yellow from a pinch of turmeric. The pancakes are delicate, fluffy, and have a subtle vegetable flavor that pairs perfectly with a creamy, refreshing yogurt-herb sauce with a hint of garlic. The dish is not only visually appealing, encouraging even the pickiest eaters to dig in, but also rich in vitamins and fiber. They can be served rolled up or folded into triangles, creating a colorful composition on the plate. They are perfect for lunch, a light dinner, or even for a children's party.

Składniki (16)

Servings:
4
  • Wheat flour type 450 250 g
  • Egg 2 szt.
  • Milk 3.2% 400 ml
  • Sparkling water 100 ml
  • Rapeseed oil 45 g
  • Fresh spinach 100 g
  • Boiled beetroot 1 szt.
  • Carrot 1.3 szt.
  • Thick natural yogurt 200 g
  • Fresh dill 0.8 pęczek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground turmeric 0.4 łyżeczek
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Garlic 1 ząbek
  • Feta cheese 50 g
💰 Szacowany koszt dania: ~14.61 PLN (3.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pancake batter

1

In a large bowl, add the wheat flour and two pinches of salt. Make a small well in the center, resembling a volcano crater. Crack two eggs into this well. Using a whisk or fork, gently start mixing the eggs, gradually incorporating the flour from the edges of the 'crater'.

Ingredients: Wheat flour type 450, Salt, Egg
Use a large bowl to prevent splashing while mixing the dough. Cracking the eggs into the well helps to gradually combine the ingredients and prevents lumps from forming.
2

When you achieve a thick paste, start adding milk in a thin stream, constantly whisking vigorously. Add the milk in batches until you use it all and the batter is smooth. Then pour in the sparkling water and 2 tablespoons of rapeseed oil. Gently mix to combine the ingredients. The batter should have the consistency of thin cream. Set the bowl with the batter aside for 15-20 minutes to 'rest'.

Ingredients: Milk 3.2%, Sparkling water, Rapeseed oil
Do not pour all the milk at once, as it will create difficult-to-mix lumps. Letting the batter rest is important - the gluten in the flour will swell, making the pancakes more elastic and tastier.

Preparing colorful masses

3

While the dough rests, prepare the vegetable purée. Place the washed and dried spinach leaves into the blender jar. Blend until smooth. If the blender has trouble, add 1-2 tablespoons of water. Cut the cooked beet into smaller cubes and blend it into a smooth purée as well. Peel the carrot and grate it on the finest grater, then blend it, possibly adding a little water to achieve a smooth consistency.

Ingredients: Fresh spinach, Boiled beetroot, Carrot
A high-powered jug blender works best, creating perfectly smooth purée without any chunks. A smooth consistency is key for a uniform color of the pancakes.
4

Divide the resting pancake batter into 4 equal parts, pouring them into 4 separate bowls. Add spinach purée to the first bowl and mix well. Add beet purée to the second, carrot purée to the third. To the last, fourth bowl, add a teaspoon of turmeric. Mix each portion of the batter thoroughly with a whisk until the color is uniform.

Ingredients: Ground turmeric
To precisely divide the dough, you can use a kitchen scale or a ladle, measuring the same amount into each bowl. The consistency of the dough may thicken slightly after adding the purée - if necessary, add 1-2 tablespoons of water or milk.

Frying the pancakes

5

Heat a frying pan over medium heat. Using a kitchen brush or a paper towel soaked in oil, coat the surface with a thin layer of fat. When the pan is well heated (a drop of water should 'dance' on it and evaporate), pour a portion of colored batter (e.g. green) using a ladle. Move the pan side to side to evenly spread the batter, creating a thin pancake.

Ingredients: Rapeseed oil
The key is a well-heated, but not smoking, pan. Frying on too cold a surface will cause the pancake to stick, while on too hot a surface it will burn on the outside, remaining raw on the inside. The best choice is a non-stick pan with a diameter of 24-26 cm.
6

Fry the pancake for about 1-2 minutes, until the edges start to lift slightly and pull away from the pan, and small bubbles appear on the surface. This is a sign that it is ready to be flipped. Gently lift the pancake with a wide, flat spatula and with a quick, confident motion, turn it over. Fry for another 30-60 seconds. Slide the finished pancake onto a large plate. Repeat the process with the remaining batter, frying the pancakes in each color one by one.

Don't flip the pancake too early, as it may tear. Stack the finished pancakes on top of each other on a plate - this will help keep them warm and moist. Grease the pan with oil only every 2-3 pancakes if the batter already contains fat.

Preparing the sauce

7

In a small bowl, place thick natural yogurt. Wash the dill thoroughly, dry it, and chop it very finely. Peel the garlic (if using) and press it through a garlic press or grate it on the smallest holes of a grater. Add the chopped dill and garlic to the yogurt. Pour in the lemon juice, add a pinch of salt and freshly ground pepper. Mix everything well with a small teaspoon until the ingredients are combined. Taste and adjust seasoning if necessary.

Ingredients: Thick natural yogurt, Fresh dill, Garlic, Lemon juice, Salt, Ground black pepper
Use a sharp knife to chop the dill so it doesn't get crushed - it will retain more aroma. If the sauce is too thick, you can add a teaspoon of milk or water. The sauce tastes best when chilled for 10 minutes in the refrigerator.

Serving

8

Serve the warm pancakes on a large plate, arranged next to each other or stacked to showcase all the colors. You can roll them into tight rolls, fold them in quarters, or cut them into triangles. Next to the pancakes, place a bowl with the prepared yogurt and herb sauce. Additionally, if you like, you can crumble a bit of feta cheese on top for a salty touch.

Ingredients: Feta cheese
To make the dish even more appealing to a child, you can arrange rolled pancakes on a plate to create a rainbow shape. The sauce can be served in a separate bowl for dipping, which is an added fun for many kids.

Fun Fact

💡

The colors of food have a significant impact on appetite, especially in children. Bright, natural hues, like those in these pancakes, stimulate the brain and encourage trying new flavors. This phenomenon is called 'eating with the eyes' and is an effective way to combat children's food neophobia, or the fear of new foods.

Best for

Codzienny obiad Przyjęcie urodzinowe dla dzieci Zdrowa kolacja Podwieczorek

Tips

🍽️ Serving

Pancakes can be served in many ways. Roll them up and cut into smaller pieces, about 2-3 cm, to create 'snails' - perfect for little hands. They can also be filled with cottage cheese, cream cheese, or vegetable spread. They taste great both warm and cold, making them an ideal snack for a lunchbox.

🥡 Storage

Pancakes can be stored in the refrigerator, in an airtight container or wrapped in plastic wrap, for up to 2 days. To reheat them, simply place them on a dry, heated skillet for a few seconds or warm them in the microwave. The yogurt sauce should be stored separately in the refrigerator, in a sealed jar, for up to 3 days.

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