Onion pancakes with chicken and raspberry sauce

Description

The bow gives the pancakes a spicy taste that goes well with a juicy filling of chicken and Apple, and spicy raspberry sauce completes the ensemble of taste dishes. Bright and unusual combination of colors and flavors! R. S. onion Flavor in the pancakes is not felt (this is for those who does not like him :D)

Ingredients

Onion

1 шт
Serum

1,5 стак.
Chicken egg

2 шт
Wholegrain wheat flour

6 ст. л.
Salt
Sunflower oil

1 ст. л.
Soda

1 ч. л.
Chicken fillet

200 г
Apple

1 шт
Carrots

1 шт
Raspberry

110 г
Balsamic

1 ст. л.
Sugar

1/2 ст. л.
Black pepper

Cooking

First make the dough for pancakes. 3/4 large onion (or 1.5 medium ones) cut into small pieces.

Fry in oil "Oleyna" to transparency. Add a little water so that it lightly covers the onions. Season with salt and pepper. Saute the onions under a lid until soft (about 15 minutes), if necessary adding water.

In the end, the onions should become soft and translucent and all the water to evaporate.

Bow to shift into a tall glass for blender. Add as much of the serum to the volume of liquid in the glass was 400 ml. shake Thoroughly the immersion blender.

Onion mixture pour into a bowl and add the eggs. Lightly whisk. Sift the flour and carefully stir with a whisk to avoid lumps. Leave at room temperature for 20-30 minutes to allow the gluten in the flour has started to "work".

For the sauce: cook raspberries over medium heat with a small amount of water for 2-3 minutes.

Hot berries grind immersion blender.

Wipe the raspberries through a fine sieve.

Return the raspberry puree in a saucepan, add 100 ml of water and boil until thick for 10 minutes on medium heat. Per minute until cooked add the balsamic vinegar, sugar and pepper. If you want the sauce to be spicier, you can add more vinegar. Cool the sauce in the fridge.

For the filling: to the remaining onions to chop. Chicken fillet cut into small pieces.

Onions lightly fry in vegetable oil. Add the chicken and fry for 2-3 minutes.

Carrot peel and grate on a coarse grater. Add to the chicken and lightly fry. Add to the pan a little water (so that it just covers the chicken), salt and pepper. Simmer on medium heat under a lid for 10 minutes.

Apple peel and seeds and cut into cubes (about the size of chicken pieces).

Add the Apple to the pan with chicken and simmer for another 7-8 minutes. Apple should be soft but not turn into mush.

All water should evaporate, but due to apples, the filling remains juicy.

In the finished dough add the baking soda and stir with a whisk. Pour the sunflower oil and stir again thoroughly.

Before baking the first pancake add to the pan a little sunflower oil. Bake pancakes on medium heat with 2 sides until cooked. Ready pancakes fold stack, so that they become elastic and are not broken during folding.

In the middle of the pancake put 1 tbsp of the filling.

Rolling in the traditional way: the middle to You the edge of the pancake to cover the filling, then fold the sides and roll the pancake. So to collapse all the pancakes.

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