Pancakes are a really simple treat, perfect as a second course with a hearty soup, or even as a dessert after a main course. Sweet versions tend to spring to mind, but it's worth trying savoury too.
In our latest recipe, we've done just that and married it with our crowd favourite Green Pea Chicken. The thing is, we really liked this combination, so we thought we'd share it with you. Or here's the latest quick POLCZ recipe, where we made a "fake" Hortobágy pancake. Stay tuned and try it!
The "fake" meat pancake
Hortobágy pancakes are the perfect pairing of chicken paprikash and pancakes, if I may say so. However, in this recipe we will not cook the chicken for hours, but make a quick stew base, crush the Green Pepper Chicken in a food processor and fry the pancakes. You could also say that this is a "light" Hortobágy meat pancake.
Ingredients for the sauce:
- 2 larger heads of onion
- 3 tablespoons of concentrated tomatoes
- 3 tablespoons of paprika
- olive oil
- 2 cloves garlic
- about half a litre of water
- salt, pepper
- 450 g sour cream (or vegetable sour cream).
Ingredients for the pancakes (you can also make your own recipe, but make sure to cook the batter with salt):
- 2 eggs
- 20 dkg flour
- 4 dl milk (or vegetable milk)
- 2 tablespoons oil
- salt
- 1 teaspoon baking powder
- 2 dl water.
Ingredients for the filling:
First we prepare the stew, while it is cooking, we make the pancakes.
In the gravy, fry the chopped onion in the oil, then add the 3 tablespoons of concentrated tomatoes and fry a little. Then add the crushed garlic and add about 2dl of water. Bring to the boil and after a few minutes stirring add the red pepper, then add 1.5-2 dl of water. Season with salt and pepper and cook until the onions are soft (if the water runs out in the meantime, make sure to add more).
While the gravy is simmering, mix the pancake batter: beat the two eggs with a whisk, then add the milk and the flour mixed with baking powder, alternately, little by little. At the end, add water (to make the batter thinner) and the oil. After resting for 5 minutes, make medium thick pancakes.
When the pancakes are done and the sauce is ready, you can start assembling!
Puree the gravy with a stick blender and then mix it with the sour cream (put the sour cream in a bowl first, add 1-2 spoonfuls of gravy and "warm" it up nicely, then pour it into the gravy). Put the Green Pea Chicken in a blender with 2 tablespoons of the sour cream gravy and mash it (it can be chunky or completely mashed, as you like).
Place about 1.5 tablespoons of the filling on the pancakes, then fold in the two edges and roll up. In case they have cooled, place the folded pancakes in the oven for 5-10 minutes before serving.
To serve, place two pancakes on the plate, top with the delicious gravy and a dollop of sour cream. Sprinkle with parsley if you like and your "fake" hortobágyi is ready!
If the "splashy" is the real thing
Of course, if you want to prepare this dish very quickly and "crispy", you can arrange the pancakes on a baking tray and baste them with the sauce for about 20 minutes. This way they will really soak up the heavenly sauce and the end result will be even creamier.
We chose the "quicker" solution, but the result was still fantastic! The mix of peas and rice meat made the flavour even more exciting, try it! If you don't feel like messing around with stewed meat, or don't have enough meat at home, the Green Pea Chicken will be perfect!
One jar can comfortably fill 7-8 pancakes, making it perfect for a family lunch and economical.
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