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

Kids' Lunches Main dishes For Kids 75 min Medium 5 wyświetleń ~16.91 PLN - (0)
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Description

Rainbow Pancakes are a fantastic way to sneak vegetables into your child's diet and turn an ordinary meal into a culinary adventure. The dish consists of delicate, thin pancakes colored with natural ingredients: spinach for green, beetroot for pink, and turmeric for yellow. This palette of colors catches the eye and encourages even the pickiest eaters to dig in. Inside, there is a mild, creamy filling made from steamed, shredded chicken, sweet corn, and finely grated carrot, combined with a bit of natural yogurt. The dish is not only visually appealing but also nutritionally balanced – providing protein, carbohydrates, and vitamins. Served as rolled-up wraps or folded triangles, they are perfect for little hands. It's an excellent choice for a creative lunch that can be prepared together with your child, involving them in the process of making colorful pancakes.

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.
  • Chicken breast 250 g
  • Carrot 1.3 szt.
  • Canned corn 150 g
  • Thick natural yogurt 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground turmeric 0.4 łyżeczek
  • ✨ Opcjonalne
  • Ground black pepper 1 szczypta
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~16.91 PLN (4.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chicken filling

1

Start by preparing the filling. Wash the chicken breast under cold running water and dry it with a paper towel. You can steam it (about 20-25 minutes) or cook it in a small amount of salted water (about 20 minutes). Steaming preserves more nutrients and juiciness. After cooking, set the meat on a plate to cool completely.

Ingredients: Chicken breast
For steaming, you can use a special pot with an insert or a metal sieve placed over a pot of boiling water. Make sure the chicken is fully cooked - when cut, the meat should be white inside, with no pink traces.
2

When the chicken cools down, shred it into small fibers. The easiest way to do this is with two forks - hold the meat with one and 'comb' it into small pieces with the other. In the meantime, peel the carrot and grate it on the finest grater. Drain the canned corn thoroughly in a sieve.

Ingredients: Chicken breast, Carrot, Canned corn
Pulled chicken has a more interesting texture than diced chicken and combines better with the other filling ingredients. If you have a food processor, you can put the cooked chicken in it and shred the meat with a few quick pulses.
3

In a medium-sized bowl, combine the shredded chicken, grated carrot, and drained corn. Add thick natural yogurt, a pinch of salt, and optionally a pinch of pepper, along with chopped dill. Mix everything thoroughly with a spoon until the ingredients are evenly combined, creating a compact, creamy filling. Set aside.

Ingredients: Thick natural yogurt, Salt, Ground black pepper, Fresh dill
Use thick yogurt so that the filling is not too watery. If you want, you can add a teaspoon of mayonnaise for flavor, but the version with just yogurt is lighter and healthier for children.

Pancake batter

4

Now prepare the base dough. In a large bowl, add the wheat flour and a pinch of salt. Make a small well in the center, resembling a volcano crater. In a separate, smaller bowl, beat the eggs with a fork or whisk, then add the milk and mix.

Ingredients: Wheat flour type 450, Salt, Egg, 2% Milk
Sifting the flour through a sieve will make the dough more aerated and free of lumps. Use a bowl with a capacity of at least 2 liters to avoid splashing while mixing.
5

Slowly, in a thin stream, pour the mixture of milk and eggs into the well in the flour, while simultaneously mixing everything with a whisk. Stir vigorously, moving from the center outward, to gradually incorporate the flour into the liquid. Once you achieve a smooth mixture without lumps, add 2 tablespoons of oil and mix again. The batter should have the consistency of thin cream. Set the batter aside for 20 minutes to 'rest'.

Ingredients: Rapeseed oil
Resting the batter is key! This allows the gluten in the flour to swell, making the pancakes more elastic and tender. If the batter is too thick, add a little milk; if too thin - a little flour.

Preparation of colors

6

Divide the rested dough into 3 equal parts, transferring them to three separate bowls or deep plates. To the first bowl, add fresh spinach that you previously blended into a smooth paste with 1-2 tablespoons of water. Mix thoroughly until you achieve a uniform green color.

Ingredients: Fresh spinach
To obtain a smooth spinach dye, use a blender or an immersion blender. Blend until you achieve a completely liquid, uniform consistency without visible leaves.
7

In the second bowl, add the cooked beetroot, also blended into a smooth puree (you can add a little water to make blending easier). Mix the batter until you achieve a beautiful pink color. In the third bowl, add the ground turmeric and whisk vigorously until the color is a deep yellow and there are no lumps of spice.

Ingredients: Boiled beetroot, Ground turmeric
Be careful when working with turmeric and beetroot, as they can permanently stain clothes or plastic containers. It's best to use glass or ceramic bowls.

Frying pancakes

8

Heat a non-stick frying pan over medium heat. Brush it with a little oil (1 tablespoon) using a silicone brush or paper towel. The pan is ready when a drop of water sizzles and immediately evaporates.

Ingredients: Rapeseed oil
A good pancake pan has low edges, which makes flipping them easier. If the batter contains oil, you only need to grease the pan before the first pancake.
9

Pour a portion (about 1/3 cup or one ladle) of the green batter into the center of a hot skillet. Immediately grab the skillet by the handle and make a circular motion to 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 slightly and the surface is set (matte).

Do not pour too much batter at once, otherwise the pancakes will be thick and rubbery. The key is a thin layer that cooks quickly.
10

Using a wide, thin spatula (preferably silicone), lift the edge of the pancake, slide the spatula underneath, and with a quick, confident motion, flip it to the other side. Fry for another 30-60 seconds. Slide the finished pancake onto a large plate. Repeat the process with the remaining green batter, then fry the pink and yellow pancakes, stacking them up.

If you're afraid to flip the pancake with a spatula, you can try tossing it, but it requires practice! Stacking the pancakes on top of each other will keep them warm and soft.

Assembling the dish

11

On a board or clean countertop, lay out one warm pancake. Spread about 2-3 tablespoons of the prepared chicken filling evenly on one half. Fold the pancake in half, and then again in half, creating a neat triangle. You can also roll it up tightly.

Encourage your child to help at this stage! Filling and rolling the pancakes on their own is a great fun and a lesson in coordination for little ones.
12

Arrange the finished, colorful pancakes on plates, creating a cheerful composition. You can arrange them in a fan shape, alternating colors, or create a caterpillar out of them. Serve immediately while they are warm. They taste delicious on their own or with a dollop of natural yogurt for dipping.

Ingredients: Thick natural yogurt
To make the dish even more appealing, you can cut out eyes and mouths from vegetables (e.g., olives, peppers) to create fun characters on the pancakes.

Fun Fact

💡

Colorful food is more appealing to children because their brains instinctively associate vibrant colors with a wealth of nutrients, which is an evolutionary mechanism encouraging them to try a variety of foods. By serving your child a rainbow dish, you tap into their natural curiosity and encourage healthy eating.

Best for

Codzienny obiad Przyjęcie urodzinowe dla dzieci Zabawa w kuchni z dzieckiem Podwieczorek

Tips

🍽️ Serving

Serve the pancakes arranged in a colorful mosaic or fan on a large plate. You can place a bowl of additional natural yogurt or a mild garlic sauce for dipping next to it. The dish can be decorated with 'eyes' made from corn kernels or a 'smile' made from a strip of red pepper to create fun faces that will surely amuse any little one.

🥡 Storage

Pancakes and filling are best stored separately in tightly sealed containers in the refrigerator for up to 2 days. Before serving, the filling can be gently warmed in a saucepan, and the pancakes can be refreshed on a dry, heated skillet, heating them for a few seconds on each side to regain their softness.

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