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

Pikantne Kids' Lunches Vegetarian Dishes Main dishes 75 min Easy 4 wyświetleń ~23.95 PLN - (0)
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Description

Here’s a recipe that will turn any dinner into a colorful adventure! Rainbow pancakes are a fantastic way to sneak a solid portion of vegetables into your child's diet in an attractive and delicious form. The delicate, thin pancake batter is colored with natural ingredients: spinach for intense green, beet juice for beautiful pink, and turmeric for sunny yellow. Inside, there’s a juicy, mildly seasoned filling of chicken, sweet carrots, crunchy bell peppers, and corn. The dish is completed with a creamy yogurt-dill sauce that perfectly balances the flavors. Not only does it look spectacular on the plate, creating an edible rainbow, but it is also a balanced meal, providing protein, carbohydrates, and vitamins. Perfect for lunch, dinner, or even a children's party!

Składniki (19)

Servings:
4
  • Wheat flour type 450 250 g
  • 2% Milk 300 ml
  • Sparkling water 200 ml
  • Eggs 2 szt.
  • Rapeseed oil 45 g
  • Fresh baby spinach 50 g
  • Sok z buraka 100% 45 ml
  • Chicken breast 300 g
  • Onion 0.7 szt.
  • Carrot 1.3 szt.
  • Red bell pepper 0.6 szt.
  • Canned corn 150 g
  • Thick natural yogurt 200 g
  • Garlic 1 ząbek
  • Fresh dill 0.8 pęczek
  • 🌿 Przyprawy
  • Iodized salt 3 szczypty
  • Ground turmeric 0.6 łyżeczka
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Chives 0.1 pęczków
💰 Szacowany koszt dania: ~23.95 PLN (5.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the pancake batter

1

In a large bowl, place the sifted wheat flour. Sifting the flour through a sieve will make the dough fluffier and lump-free. Make a small well in the center of the flour, resembling a volcano crater. Crack 2 eggs into it, pour in the milk, sparkling water, and 2 tablespoons of rapeseed oil (about 30 ml). Add a pinch of salt. Start mixing the ingredients with a whisk, beginning from the center and gradually incorporating the flour from the edges. Mix vigorously until all the ingredients are combined and a smooth, pourable batter with the consistency of thin cream forms.

Ingredients: Wheat flour type 450, 2% Milk, Sparkling water, Eggs, Rapeseed oil, Iodized salt
Use a large bowl to avoid splashing. A whisk is the best tool for manually mixing pancake batter, as it aerates the mixture well. If lumps form, you can pass the batter through a fine sieve or briefly blend it with an immersion blender.
2

Let the prepared dough rest for about 15-20 minutes at room temperature. This step is very important because during this time the gluten in the flour will swell, making the pancakes more elastic, soft, and preventing them from tearing while frying.

Cover the bowl with the dough with a clean kitchen towel or a plate to prevent a hard 'skin' from forming on the surface. In the meantime, you can start preparing the filling.

Preparing the filling

3

Wash the chicken breast, dry it with a paper towel, and remove any membranes. Cut the meat into very small cubes, about 0.5 cm on each side. The smaller the pieces, the more uniform the filling will be and easier for children to eat. Season the chopped chicken with salt (1 pinch) and pepper (1 pinch).

Ingredients: Chicken breast, Iodized salt, Ground black pepper
Use a sharp knife and a stable cutting board. Remember to thoroughly wash the board, knife, and hands with hot water and dish soap after cutting raw meat to avoid transferring bacteria.
4

Prepare the vegetables. Peel the onion and chop it into small cubes. Peel the carrot and grate it on a coarse grater. Wash the pepper, remove the seeds, and also chop it into small cubes. Drain the corn from the brine using a sieve.

Ingredients: Onion, Carrot, Red bell pepper, Canned corn
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. Involve your older child in grating the carrot - it's a great opportunity for cooking together.
5

In a large skillet, heat 1 tablespoon of canola oil (about 15 ml) over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent and soft, stirring occasionally. Then add the chopped chicken and cook for 5-6 minutes until the meat is set and lightly browned. Stir regularly to ensure the pieces cook evenly.

Ingredients: Rapeseed oil, Onion, Chicken breast
The best choice is a 28 cm frying pan with a non-stick coating. Do not heat the oil too much, so the onion does not burn, but only lightly sweats.
6

To the fried chicken and onion, add grated carrot and chopped bell pepper. Sauté everything together for another 5-7 minutes, until the vegetables soften, but the bell pepper remains slightly crunchy. Finally, add the drained corn, season with salt (1 pinch) and pepper (1 pinch) to taste, mix, and remove the pan from the heat. The filling is ready.

Ingredients: Carrot, Red bell pepper, Canned corn, Iodized salt, Ground black pepper
If the filling seems too dry, you can add 2-3 tablespoons of water or broth and simmer for a while covered. For a vegetarian version, instead of chicken, add cooked red lentils at the end of cooking the vegetables.

Preparation of yogurt sauce

7

In a small bowl, place thick natural yogurt. Peel the garlic and press it directly into the yogurt. Finely chop the dill and add it to the bowl as well. Season everything with a pinch of salt and pepper. Mix thoroughly with a teaspoon until the ingredients are combined. Set the sauce aside in the fridge to let the flavors meld.

Ingredients: Thick natural yogurt, Garlic, Fresh dill, Iodized salt, Ground black pepper
If you don't have a garlic press, you can grate it on the smallest holes of a grater or chop it very finely. Fresh dill can be replaced with one teaspoon of dried.

Coloring and frying pancakes

8

Divide the reserved pancake batter into three equal parts, pouring them into three separate bowls. Add turmeric to the first bowl and mix thoroughly until you achieve a uniform yellow color. Pour beet juice into the second bowl and mix until it turns pink. In the third bowl, add fresh spinach and blend it together with the batter using an immersion blender until you have a smooth, green mixture.

Ingredients: Ground turmeric, Sok z buraka 100%, Fresh baby spinach
Use an immersion blender to puree the spinach - this is the quickest way to achieve a smooth, green batter without any leaf pieces. You can adjust the intensity of the colors by adding a little more dye.
9

Heat a non-stick skillet over medium heat. Grease the skillet with a little oil only before frying the first pancake (you can use a kitchen brush or a paper towel soaked in oil). Pour a portion of colored batter (e.g., yellow) into the center of the skillet - about 1/3 cup or a small ladle. Move the skillet side to side to evenly spread the batter across the surface, creating a thin pancake. Cook for about 1-2 minutes, until the edges start to lightly brown and lift away from the skillet.

Ingredients: Rapeseed oil
A good non-stick frying pan for pancakes is the key to success. If the batter is too thick, add a little sparkling water. If it's too thin - a tablespoon of flour. The first pancake is often a 'test'!
10

When the bottom of the pancake is cooked, gently lift it with a thin spatula and quickly flip it to the other side. Cook for another 30-60 seconds. Slide the finished pancake onto a large plate. Repeat the process with the remaining batter, alternating pancakes in different colors. Stack them on top of each other on the plate - this will keep them warm and soft.

Use a silicone or wooden spatula to avoid scratching the surface of the pan. Do not fry the pancakes for too long, as they will become dry and brittle. They should be pale with small golden spots.

Assembling and serving the dish

11

Spread a portion of warm filling (about 2-3 tablespoons) on each colorful pancake, leaving the edges free. Roll the pancake into a tight cylinder or fold it into a triangle. Arrange the finished pancakes on plates, creating a colorful composition. Serve immediately with a dollop of cool yogurt sauce. Additionally, you can sprinkle the dish with chopped chives.

Ingredients: Chives
You can arrange three differently colored pancakes side by side, creating a rainbow arc on the child's plate. The sauce can be served in a small bowl next to it, so the child can dip the pancakes in it themselves.

Fun Fact

💡

Colors on the plate not only please the eye but can also encourage children to eat. Nutrition psychologists confirm that children are more willing to try dishes that are colorful and attractively presented. Our rainbow pancakes are a perfect example of 'eating through play'!

Best for

Codzienny obiad Przyjęcie urodzinowe dla dzieci Zabawna kolacja Posiłek dla niejadka

Tips

🍽️ Serving

Arrange the rolled pancakes on a plate next to each other, creating a rainbow arc. Next to the 'rainbow', make a dollop of yogurt sauce that will resemble a cloud. You can sprinkle chopped chives on top, which will look like green grass. This presentation will surely delight any little one!

🥡 Storage

Pancakes, filling, and sauce are best stored separately in tightly sealed containers in the refrigerator. Pancakes can be stored for up to 2 days, layered with baking paper to prevent sticking. The filling and sauce will stay fresh for 2-3 days. Before serving, simply heat the filling and pancakes in a pan or microwave.

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