German Pancakes With Roasted Red Pepper Chicken Country Li

Directions

1. Prepare Roasted Red-Pepper Chicken; chill till ready to serve.
2. Heat oven to 450F. In medium-size bowl, with electric mixer at high speed, beat Large eggs unti lthick and fluffy. Reduce mixer speed to low and gradually beat in flour, lowfat milk and salt.
3. Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see Note)
4. or possibly a muffin pan with twelve 2 1/2 inch c. into the oven 5 min to heat. Remove pans from oven; brush c. with melted shortening. Divide batter among c. and bake 10 to 12 min or possibly till puffed and lightly browned.
5. Remove pancakes from c. to wire rack. Cold 5 - 10 min or possibly till centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper Chicken into centers of pancakes and place on serving plate. Serve immediately. If you like, pancakes may be cooled completely before filling and served cool.
6. Roated Red-Pepper Chicken: From 1/2 c. chopeed roasted sweet pepper, set aside 2 Tbsp.. Place remaind red pepper in food processor fitted with chopping blade. Add in 3 Tbsp. mayonnaise, 1 Tbsp. balsamic vinegar, 1/4 tsp. grnd black pepper, and 1/8 tsp. salt; process till mix is pureed. Transfer to medium-size bowl, and stir in 1 c. minced cooked chicken, 1 green onion, finely minced and reserved 2 Tbsp. minced roasted red pepper. Mix till well combined. Cover and chill till ready to serve.
7. NOTE: For the photograph, we used a Wilton Armetale "heart mold" which has 6 heart-shaped c.. For information on purchasing this mold, write to Wilton