Pancakes with Chinese filling

Name: Pancakes with Chinese filling
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 (approx. 500 g) Chicken filets; 1 (approx. 300 g) green and red pepper; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Mung bean sprouts; 1 jar(s) (236 ml; separation weight: 140 g) Pineapple Slices; 4 TABLESPOONS Tomato ketchup; 1 TABLESPOON White wine vinegar; 1 TEASPOON Cornstarch; 7-10 Tbsp Rose peppers; 7-10 Tbsp For the pancakes; 250 g Flour; 3/8 l Milk; 4 Eggs; 1 pinch Salt; 2 TABLESPOONS Butter or margarine

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

2 (approx. 500 g) Chicken filets
1 (approx. 300 g) green and red pepper
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Mung bean sprouts
1 jar(s) (236 ml; separation weight: 140 g) Pineapple Slices
4 TABLESPOONS Tomato ketchup
1 TABLESPOON White wine vinegar
1 TEASPOON Cornstarch
7-10 Tbsp Rose peppers
7-10 Tbsp For the pancakes
250 g Flour
3/8 l Milk
4 Eggs
1 pinch Salt
2 TABLESPOONS Butter or margarine

Directions

1
Wash chicken fillets cold, dab dry and cut into thin slices. Clean, wash and chop the peppers. Peel and chop onion. Fry the chicken meat in hot oil until crispy. Season with salt and pepper.
2
Add paprika and onion and cook for 5-8 minutes. Wash and drain the sprouts. Drain the pineapple and collect the juice. Cut the pineapple into small pieces. Add sprouts and pineapple to the pan and steam briefly. Mix pineapple juice, ketchup, vinegar and starch. Season with salt, pepper and paprika. Add to vegetables and meat and bring to the boil once. For the pancakes, mix flour, milk, eggs and salt with the whisk of the hand mixer and fry 4 pancakes one after the other in hot fat on both sides until golden brown.
3
Add sprouts and pineapple to the pan and steam briefly. Mix pineapple juice, ketchup, vinegar and starch. Season with salt, pepper and paprika. Add to vegetables and meat and bring to the boil once. For the pancakes, mix flour, milk, eggs and salt with the whisk of the hand mixer and fry 4 pancakes one after the other in hot fat on both sides until golden brown. Fill one pancake each with the sweet and sour chicken pan