Chicken Pancakes Bolognese Sauce (Printer-Friendly)
Tender pancakes wrapped around seasoned chicken, topped with rich Bolognese sauce for a satisfying meal.
# What You’ll Need:
→ For the Pancakes
01 -
2 boneless, skinless chicken breasts (about 1 pound), cooked and diced
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup whole milk
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon ground black pepper
→ For the Bolognese Sauce
07 -
9 ounces ground beef
08 -
14 ounces canned diced tomatoes (or fresh, diced)
09 -
1 medium yellow onion, finely chopped
10 -
2 cloves garlic, minced
11 -
1 teaspoon dried Italian herbs (basil, oregano, or blend)
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon ground black pepper
14 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for 3 to 4 minutes until translucent.
02 -
Increase heat to medium-high. Add ground beef to the skillet and cook for 5 to 7 minutes, breaking it up with a spatula, until well browned. Drain excess fat if necessary.
03 -
Add diced tomatoes, Italian herbs, salt, and pepper to the browned beef. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
04 -
In a large bowl, combine all-purpose flour, eggs, milk, salt, and pepper. Whisk until the batter is smooth and free of lumps.
05 -
Heat a nonstick frying pan over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter onto the pan, spreading into a circle. Cook for 2 to 3 minutes until the bottom is golden, flip, and continue for 1 to 2 minutes. Repeat with remaining batter.
06 -
Place a pancake on a plate, layer with diced chicken and Bolognese sauce, then fold or roll up. Serve warm, garnished as desired.
# Helpful Hints:
01 -
For extra flavor, toss diced chicken with a bit of olive oil, salt, and pepper before adding to pancakes.