Chicken Pancakes Bolognese Sauce (Printer-Friendly)
Tender chicken and rich Bolognese sauce layered with pancakes for a comforting, flavor-packed dining experience.
# What You'll Need:
→ For the Pancakes
01 -
120 g plain wheat flour
02 -
2 large eggs
03 -
240 ml whole milk
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon ground black pepper
→ For the Chicken Filling
06 -
500 g cooked chicken breast, diced
→ For the Bolognese Sauce
07 -
250 g minced beef
08 -
400 g canned chopped tomatoes
09 -
1 medium onion, finely chopped
10 -
2 garlic cloves, minced
11 -
1 teaspoon dried Italian herbs (basil, oregano, or a blend)
12 -
Salt, to taste
13 -
Ground black pepper, to taste
# Steps to Follow:
01 -
Heat a large skillet with a drizzle of olive oil over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until translucent.
02 -
Increase heat to medium-high. Add minced beef and cook for 5-7 minutes, breaking up the meat until well browned. Drain any excess fat if present.
03 -
Add chopped tomatoes and Italian herbs to the skillet. Season with salt and pepper, reduce heat to low, and simmer for 15-20 minutes, stirring occasionally.
04 -
In a mixing bowl, whisk together flour, eggs, milk, salt, and pepper to a smooth, pourable batter.
05 -
Heat a non-stick pan over medium heat and lightly grease it. Pour in a ladle of batter and swirl to coat the base evenly. Cook for 2-3 minutes until the underside is golden, flip and cook for 1-2 minutes more. Repeat with remaining batter.
06 -
Place a pancake on a plate, fill generously with diced cooked chicken, and spoon over hot Bolognese sauce. Layer with another pancake if desired and repeat.
07 -
Top the dish with additional Bolognese sauce and fresh herbs if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
Pancakes may be prepared ahead and kept covered to prevent drying out.
02 -
Bolognese sauce can be refrigerated for up to 3 days or frozen for longer storage.
03 -
For a richer flavour, use a combination of beef and pork in the sauce.