Chicken Pancakes Bolognese Sauce (Printer-Friendly Version)
Fluffy pancakes filled with chicken and topped with hearty Bolognese sauce for a comforting main course.
# Ingredients Needed:
→ Pancake Batter
01 -
2 large eggs
02 -
1 cup all-purpose flour
03 -
1 cup whole milk
04 -
1/2 teaspoon fine salt
05 -
1/4 teaspoon ground black pepper
→ Chicken Filling
06 -
2 cooked chicken breasts, cut into pieces (approx. 1.1 lbs)
→ Bolognese Sauce
07 -
8.8 ounces ground beef
08 -
14 ounces canned diced tomatoes
09 -
1 medium yellow onion, finely chopped
10 -
2 garlic cloves, finely chopped
11 -
1 teaspoon dried Italian herbs
12 -
Additional salt and pepper, to taste
13 -
1 tablespoon olive oil
# Step-by-Step Directions:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté for 3–4 minutes until translucent.
02 -
Increase heat to medium-high. Add ground beef and cook 5–7 minutes, breaking up meat until browned. Drain excess fat if needed.
03 -
Add diced tomatoes and Italian herbs. Season with salt and pepper. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
04 -
In a large bowl, whisk together eggs, all-purpose flour, milk, salt, and pepper until batter is smooth and pourable.
05 -
Heat a non-stick pan over medium heat; lightly grease with oil or butter. Pour about 1/4 cup batter per pancake and spread into a circle. Cook 2–3 minutes until golden underneath, flip, then cook another 1–2 minutes. Set cooked pancakes aside on a plate.
06 -
Fill each pancake with chopped cooked chicken, roll or fold, then spoon warm Bolognese sauce on top before serving.
# Helpful Hints:
01 -
For even pancakes, allow the batter to rest for 10 minutes before cooking.
02 -
Use freshly cooked or leftover roasted chicken for added flavor.