Chicken Pancakes Bolognese Sauce (Printer-Friendly)
Light pancakes filled with tender chicken and rich Bolognese sauce, perfect for lunch or dinner gatherings.
# What You’ll Need:
→ For the Pancakes
01 -
2 cooked chicken breasts, diced (approximately 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 ground black pepper
→ For the Bolognese Sauce
07 -
1/2 pound ground beef
08 -
14 ounces canned diced tomatoes
09 -
1 medium onion, finely chopped
10 -
2 cloves garlic, minced
11 -
1 teaspoon dried Italian herb mix
12 -
1 tablespoon olive oil
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps to Make This:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking for 3–4 minutes until soft and translucent.
02 -
Increase heat to medium-high, add ground beef, and cook for 5–7 minutes, breaking apart the meat with a spatula until browned. Drain excess fat if necessary.
03 -
Add diced tomatoes and Italian herbs to the pan. Season with salt and black pepper. Reduce heat to low and simmer gently for 15–20 minutes, stirring occasionally until flavors meld.
04 -
In a large mixing bowl, whisk flour, eggs, milk, salt, and black pepper together until the batter is smooth and lump-free.
05 -
Heat a non-stick skillet over medium heat and lightly oil it. Pour a ladleful of batter, swirling to form a round pancake. Cook for 2–3 minutes until golden on the bottom, then flip and cook 1–2 minutes more. Repeat with remaining batter.
06 -
Place a cooked pancake on a plate, add diced chicken in the center, fold or roll the pancake, and top generously with prepared Bolognese sauce. Serve immediately.
# Additional Notes:
01 -
Allow the sauce to gently simmer to fully develop its aroma and deepen the flavor.