Chicken Pancakes Bolognese Sauce (Printer-Friendly)
Fluffy pancakes filled with tender chicken and rich Bolognese for a cozy, satisfying meal.
# What You'll Need:
→ For the Pancakes
01 -
2 boneless, skinless chicken breasts, cooked and diced (about 1.1 pounds)
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup whole milk
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon freshly ground black pepper
07 -
Vegetable oil or unsalted butter for greasing pan
→ For the Bolognese Sauce
08 -
9 ounces ground beef
09 -
1 medium yellow onion, finely chopped
10 -
2 garlic cloves, minced
11 -
14 ounces canned diced tomatoes or equivalent fresh, diced
12 -
1 teaspoon dried Italian herbs (basil, oregano, or a blend)
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onion is translucent.
02 -
Increase heat to medium-high. Add ground beef and cook for 5 to 7 minutes, breaking up meat with a spatula, until browned. Drain excess fat if necessary.
03 -
Stir in diced tomatoes and dried Italian herbs. Season with salt and pepper. Reduce heat to low and let sauce simmer gently for 15 to 20 minutes, stirring occasionally.
04 -
In a large bowl, whisk together flour, eggs, milk, salt, and pepper until a smooth, lump-free batter forms.
05 -
Heat a nonstick frying pan over medium heat and lightly grease with oil or butter. Pour approximately 1/4 cup of batter into the pan for each pancake, spreading into a circle. Cook each for 2 to 3 minutes until golden on the bottom. Flip and cook an additional 1 to 2 minutes. Transfer cooked pancakes to a plate and keep warm.
06 -
Lay a warm pancake on a plate, add a portion of diced chicken, and top generously with Bolognese sauce. Repeat for remaining pancakes. Serve immediately.
# Extra Suggestions:
01 -
If you prefer a spicier sauce, add a pinch of crushed red pepper flakes during the simmering stage.