Wicker bicolor pancakes filled with buckwheat and chicken
Wicker pancakes with milk, filled with buckwheat and chicken, are sure to please all the family and guests at the festive table. They are made from available products and are very hearty and beautiful. In this recipe, we prepare two kinds of pancakes - ordinary and with the addition of beet juice, cut them into strips and weave, forming a beautiful pattern. This, of course, is not difficult, but it will take more time than when making ordinary pancakes. Delight your family with hearty and beautiful pancakes! Products (for 3 servings)
For the dough:
Flour - 200 g
Egg - 1 egg
Milk - 400 ml
Salt - 1 tsp.
Soda - 0,5 tsp.
Sugar - 2 tsp.
Beets - 220 gr (1/2 piece)
*
For stuffing:
Chicken leg - 350 gr (1 piece)
Onions - 200 g
Buckwheat grits - 100 g
Butter - 20 g
Vegetable oil - 4 tablespoons + for greasing the pan
Salt - to taste
Ground black pepper - to tast
Prepare all the ingredients. For the filling you can take any part of the chicken.
Wash the chicken leg well. Put it in a saucepan with water, so that the chicken is covered. Add a little salt and send to a high heat. From the moment of boiling make a small heat and cook for 25-30 minutes, until the chicken meat is ready. If foam appears, remove it with a slotted skimmer.
The finished ham cool. Separate the chicken meat from the bone and cut it into small pieces.
Rinse buckwheat. Pour 200 ml of water. Add a little salt and put it on the fire. Bring it to a boil. From the boiling point boil buckwheat for 15-20 minutes on a low heat, under a lid.
The ready buckwheat should soak up all the liquid.
Peel and wash the onions. Use a cloth to pat dry. Cut the onions into small cubes. Heat 2 Tbsp. vegetable oil in a frying pan. Add the onions. Saute over low heat for 5-6 minutes, until soft.
Add diced chicken to the onions. Stir to mix. Cook for 2 to 3 minutes over low heat.
Add butter, salt and ground black pepper. Stir to combine. Cook for 2 to 3 minutes more over low heat.
Add the buckwheat porridge. Stir it in. Heat for 1-2 minutes and turn off the heat. The filling for the pancakes is ready. Let it cool.
Now work on the pancakes. Pour milk into a bowl. Beat the egg. Whisk with a whisk until smooth.
Stir in the salt and sugar. Stir well.
Stir in sifted flour and baking soda. Stir to make sure there are no lumps.
Pour in the remaining 2 tbsp. vegetable oil. Stir to mix. The consistency of the dough is not very liquid, but well flowing.
Heat a frying pan well (my frying pan has a diameter of 18.5 cm). If you're not sure about your pan, grease the bottom with vegetable oil the first time. Pour an incomplete scoop of batter into the pan and quickly spread it all over the bottom. Fry over medium heat for about 1-2 minutes on each side, until golden.
Fry another 4-5 pancakes in this manner.
Peel and wash the fresh beets. Grate beets on a medium or fine grater.
Squeeze the juice. I got 60 ml of beet juice. I squeezed the juice through a thick cloth.
Pour the beet juice into the remaining batter.
Stir.
Fry 5 or 6 beet pancakes over medium heat for about 1-2 minutes on each side.
I made 6 light and 6 beet pancakes. Let them cool.
Now do the weaving. I used a pizza cutter for slicing. Cut the light pancake into 8-10 mm strips, not cutting it to one edge. Cut the red pancake completely into the same strips.
Lift the light strips up one by one. Choose a suitable length of red stripe and apply where the strips are lifted.
Lower the light colored strips.
Now, through one lift the light strips that were left untouched last time.
Lower them down.
Continue braiding all the way down. This is what you get a braided pancake.
Divide the filling into about 6 equal parts, by the number of plaited pancakes. Put stuffing in the center of the pancake.
Gently roll up the pancake into an envelope. Do the same with all the remaining pancakes.
Wicker bicolor pancakes on milk, with buckwheat and chicken filling, are ready.
The pancakes will be accompanied with sour cream and fresh or pickled vegetables. Bon appetit