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Title: German Pancakes with Roasted Red Pepper Chicken
Categories: Pancake Chicken German
Yield: 12 Pancakes
| GERMAN PANCAKES | ||
| 3 | lg | Eggs |
| 1/3 | c | Unsifted all-purpose flour |
| 1/3 | c | Milk |
| 1/4 | ts | Salt |
| 1 | tb | Vegetable shortening; melted |
| RED PEPPER CHICKEN | ||
| 1/2 | c | Sweet pepper; roasted and chopped |
| 3 | tb | Mayonnaise |
| 1 | tb | Balsamic vinegar |
| 1/4 | ts | Ground black pepper |
| 1/8 | ts | Salt |
| 1 | c | Chicken; cooked & chopped |
| 1 | Green onion | |
Prepare Roasted Red-Pepper chicken; refrigerate until ready to serve.
Heat oven to 450 F degrees. In medium-size bowl, with electric mixer at high speed, beat eggs until thick and fluffy. Reduce mixer speed to low and gradually beat in flour, milk, and salt.
Place 2 pans each containing six 2-1/2" heart-shaped molds or a muffin pan with twelve 2-1/2" cups into the oven 5 minutes to heat. Remove pans from oven; brush cups with melted shortening. Divide batter among cups and bake 10 to 12 minutes or until puffed and lightly browned.
Remove pancakes from cups to wire rack. Cool 5 to 10 minutes or until centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper Chicken into centers of pancakes and place on serving plate. Serve immediately. If desired, pancakes may be cooled completely before filling and served cold. Roasted Red Pepper Chicken:
From 1/2 cup chopped roasted sweet pepper, set aside 2 tablespoons. Place remaining red pepper in food processor fitted with chopping blade. Add 3 tablespoons mayonnaise, 1 tablespoon balsamic vinegar, 1/3 teaspoon ground black pepper, and 1/8 teaspoon salt; process until mixture is pureed. Transfer to medium-sized bowl, and stir in 1 cup chopped cooked chicken, 1 green onion, finely chopped, and reserved 2 tablespoons roasted red pepper. Mix until well combined. Cover and refrigerate until ready to serve.
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