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

Kids' Lunches Vegetarian Dishes Snacks for Kids 60 min Medium 14 wyświetleń ~27.60 PLN - (0)
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Description

Rainbow vegetable pancakes are a fantastic way to sneak in a portion of vegetables into your child's diet in an attractive and incredibly tasty form. The dish consists of delicate, thin pancakes, which owe their vibrant colors to natural colorants: green from spinach, intensely pink from beetroot, and sunny orange from carrot. Each color is a separate batter, making the preparation a little culinary adventure. The inside of the pancakes is filled with creamy cream cheese, crunchy vegetables, and delicate cold cuts, all rolled up into appetizing 'snails', perfect for little hands. Served with a mild dill yogurt sauce, they make a wholesome, balanced, and beautifully presented meal that will delight any picky eater and turn mealtime into a wonderful fun experience.

Składniki (17)

Servings:
4
  • Mąka pszenna tortowa typ 450 250 g
  • Chicken egg (size M) 2 szt.
  • Milk 3.2% 500 ml
  • Sparkling water 100 ml
  • Rapeseed oil 45 g
  • Fresh spinach 100 g
  • Boiled beetroot 1 szt.
  • Carrot 1.3 szt.
  • Serek śmietankowy naturalny 200 g
  • Turkey breast ham 150 g
  • Red bell pepper 0.6 szt.
  • Fresh cucumber 150 g
  • Thick natural yogurt (e.g. Greek) 200 g
  • Fresh dill 0.8 pęczek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Chives 0.2 pęczków
💰 Szacowany koszt dania: ~27.60 PLN (6.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetable purée

1

We start by preparing natural dyes. Place 100g of fresh spinach in a sieve and pour boiling water over it to 'wilt' - this process is called blanching. Squeeze out the excess water with your hands. Transfer the spinach to a tall container, add 2 tablespoons of water, and blend until you have a perfectly smooth, green purée. Set aside.

Ingredients: Fresh spinach
Use a hand blender (immersion blender) or a countertop blender. Blend until no pieces of leaves are visible. It is crucial to squeeze out the water thoroughly so that the dough is not too runny.
2

Now it's time for the color pink. Cut the cooked beetroot (100g) into smaller cubes, place them in a blending container, add 2 tablespoons of water, and blend until smooth and uniform. Transfer to a separate bowl.

Ingredients: Boiled beetroot
Beetroot stains a lot, so be careful with your clothes and cutting board. You can use gloves. If the purée is too thick, add a little more water.
3

Finally, the orange color. Peel the carrot (100g), wash it, and grate it on the finest grater. Transfer to a small saucepan, add 4 tablespoons of water, and simmer covered on low heat for about 10 minutes, until very soft. Remove from heat and blend into a smooth purée. Set aside to cool slightly.

Ingredients: Carrot
Alternatively, you can cook the carrot whole until soft and then blend it. Make sure it is really soft; otherwise, there will be lumps in the purée.

Preparation of the pancake batter

4

In a large bowl, sift the all-purpose flour. Make a well in the center, crack in 2 eggs and pour in half of the milk (250 ml). Using a whisk, start mixing the ingredients, incorporating the flour from the edges into the center. Mix vigorously until a thick, smooth batter without lumps forms. Then, while continuing to mix, slowly add the remaining milk (250 ml), sparkling water (100 ml), 2 tablespoons of oil (30g), and add 2 pinches of salt. Mix until you achieve a uniform, pourable batter.

Ingredients: Mąka pszenna tortowa typ 450, Chicken egg (size M), Milk 3.2%, Sparkling water, Rapeseed oil, Salt
Sifting the flour aerates it and prevents lumps. Gradually adding liquids is the key to a smooth batter. The finished batter should have the consistency of thin cream. Let the batter rest for 15 minutes so that the gluten in the flour can swell, making the pancakes more elastic.
5

Prepare three smaller bowls. Using a ladle or measuring cup, divide equal portions of the base dough into each bowl. Each bowl should contain about 1/3 of the total dough.

Try to divide the batter as evenly as possible to get a similar number of pancakes in each color. You can use a kitchen scale for perfect precision.
6

In the first bowl, add the spinach purée, in the second bowl, add the beet purée, and in the third bowl, add the carrot purée. Mix each portion of the batter thoroughly with a whisk until the color is uniform and vibrant. This way, you will get three colorful batters: green, pink, and orange.

Ingredients: Fresh spinach, Boiled beetroot, Carrot
If after adding the purée any batter has become too thick, you can add 1-2 tablespoons of water or milk to restore its proper, pourable consistency.

Frying the pancakes

7

Heat a non-stick frying pan over medium heat. Using a kitchen brush or a paper towel soaked in oil, coat the pan with a thin layer of fat. Pour a portion of the green batter (about 1/2 ladle) and spread it across the entire surface of the pan, moving it in a circular motion. Cook for about 1-2 minutes, until the edges start to lift and the surface is set. Flip it over with a spatula and cook for another 30-40 seconds. Slide the finished pancake onto a plate. Repeat the process until you use up all the green batter.

Ingredients: Rapeseed oil
The best option is a pan with a diameter of 24-26 cm with a non-stick coating. Grease the pan with oil only before the first pancake of each color batch - the oil in the batter should be enough for the next ones. Don't pour too much batter, as the pancakes will turn out thick.
8

In the same way, fry the pancakes from the beetroot batter. Remember to ensure the pan is hot enough before pouring in the batter. Stack the finished pink pancakes separately.

Beet pancakes may take a little longer to fry due to the higher sugar content in beets. Watch the edges to prevent them from burning.
9

Finally, fry the pancakes made from the carrot batter. Stack the finished orange pancakes on the third pile. After frying all the pancakes, cover them with aluminum foil to keep them warm and soft.

Stacking the pancakes on top of each other causes them to become softer and more flexible due to the steam, which makes rolling them later easier.

Preparation of the filling and sauce

10

While the pancakes cool, prepare the filling. Wash the red bell pepper, remove the seeds, and cut it into very small cubes (about 3x3 mm). Wash the cucumber, peel it (or not, if it has a thin skin), cut it in half lengthwise, and use a small teaspoon to remove the watery seed core. Then cut it into small cubes as well. Cut the turkey ham into thin strips and then into cubes.

Ingredients: Red bell pepper, Fresh cucumber, Turkey breast ham
Very fine chopping of the vegetables is important for the filling to be compact and easy to spread, and for the pancakes to roll smoothly. Removing the seeds from the cucumber will prevent the filling from becoming soggy.
11

Prepare the sauce. In a small bowl, transfer the thick natural yogurt. Wash the dill thoroughly, dry it, and chop it very finely. Add the chopped dill to the yogurt. Squeeze in the lemon juice and season with a pinch of salt and pepper. Mix everything well with a teaspoon. Set aside in the fridge to let the flavors meld.

Ingredients: Thick natural yogurt (e.g. Greek), Fresh dill, Lemon juice, Salt
If the kids like it, you can add one small clove of garlic pressed through a garlic press. The sauce can be prepared in advance; it will be more aromatic then.

Composition and serving

12

In a bowl, combine the cream cheese with the chopped vegetables and ham. Gently mix everything together with a spoon. You can also add chopped chives to enhance the flavor. Spread a thin, even layer of the filling over the entire surface of each pancake, leaving about 1 cm of free edge on one side.

Ingredients: Serek śmietankowy naturalny, Chives
Use a butter knife or silicone spatula to easily spread the filling. Do not apply too thick a layer, as it will make rolling difficult and the filling will spill out.
13

Now the fun part! Start tightly rolling each spread pancake into a roll (a spiraling shape). Try to roll as tightly as possible, starting from the side with the filling spread all the way to the edge, and ending on the side with the free margin - it will stick to the roll. Cut the resulting rolls into slices about 2-3 cm thick. Colorful 'snails' will be created.

To achieve even and clean cuts, use a very sharp knife with a thin blade. After cutting a few slices, you can wipe the knife with a damp cloth to prevent the filling from smearing.
14

Arrange the colorful spirals on a large plate, creating a rainbow, a caterpillar, or another cheerful pattern. Serve the yogurt sauce in a small bowl on the side, so the kids can dip their pancake bites in it. Enjoy!

You can create 'eyes' for the caterpillar with two dots of sauce or peppercorns on the first snail, which will additionally encourage children to eat.

Fun Fact

💡

Eating vegetables and fruits in different colors (like in a rainbow) provides the body with a wide range of vitamins and antioxidants. Each color corresponds to different valuable nutrients - for example, red (lycopene), green (chlorophyll), and orange (beta-carotene).

Best for

Rodzinny obiad Przyjęcie urodzinowe dla dzieci Kreatywna kolacja Posiłek do lunchboxa

Tips

🍽️ Serving

Arrange the 'snails' on a plate in the shape of a caterpillar or a rainbow. You can also thread them onto long skewers, creating colorful 'snakes'. Serve the sauce in a small bowl for dipping, which is an added attraction for children. You can sprinkle everything with fresh dill.

🥡 Storage

Plain pancakes can be stored in the refrigerator, layered with baking paper, in an airtight container for up to 3 days. The filling and sauce should be stored separately in the refrigerator for up to 2 days. Pancakes taste best fresh after preparation, but they can also be taken to go in a lunchbox.

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