I have this ongoing note in my phone with recipes I come up with on a whim. Whether I’m in the grocery store and see a food I’d like to use in a recipe, or if I’m at a restaurant and become inspired by a dish I’m eating, I’m always adding to the list. I am positive that without my phone or computer, I’d have dozens of sticky notes lying around our office at home. So thankful for technology!
The thing I need to get better at with blogging is planning ahead when thinking about holidays. For instance, Easter sneaked up out of nowhere and as I started brainstorming ideas, I came up with too many to even blog about! So you may see a couple of my ideas in stories or pictures this week without a dedicated blog post.
This Easter breakfast idea deserved it’s own post because it just makes me melt it’s so precious. Chicks are one of the cutest animals on the planet and I just love these fluffy cracked egg pancakes so much.
The pancake part would be a fun recipe to make with the kiddos. After you’re done making the batter, make the egg and assemble it on your own. Your little ones will think you’re just making pancakes, but you’ll be able to surprise them with the sweet little chick. Such a fun way to celebrate Easter!
If you end up making this recipe, don’t forget to tag #marinamakeseats.
Chick in Egg Pancakes
Makes four chick in eggs.
- 1 cup of all-purpose flour
- 1 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 tablespoon of sugar
- 3 eggs, separated
- 3/4 cup of buttermilk
- 1 tablespoon of melted butter, plus more for buttering the skillet and topping the pancakes
- 1/2 teaspoon of vanilla
- Slice of sharp cheddar cheese
- 8 peppercorns
- Green onions or flower stems for the “grass”
- Maple syrup
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk to combine. In a separate small bowl, whisk one egg. Add the egg, buttermilk, melted butter and vanilla to the bowl of the dry ingredients. Using a whisk, stir to the ingredients until they are combined. Set aside.
Heat a skillet or frying pan over medium heat. Add a 1/2 tablespoon of butter and let it melt for a minute or two. Using a ladle or measuring cup, scoop 1/2 cup of batter into the pan. Let the pancakes cook until they start to bubble (2-3 minutes and flip, cooking for an additional minute on the other side. Lower the heat if necessary. Repeat this step with the rest of the batter. When the pancakes are done, allow them to cool slightly. Using kitchen scissors, cut each pancake in half using a zigzag motion to create the cracked egg.
To make the chicks, heat a small frying pan over medium-low heat. Coat it with cooking spray. While the pan is heating up, whisk one egg, one tablespoon of water and a pinch or two of salt and pepper in a small bowl. When ready, add the egg to the frying pan, swirling it around the coat the whole bottom of the pan. Let it cook for 2-3 minutes, until the egg is mostly set. Using a spatula flip the egg to cook through. Repeat the above steps with the second egg.
Using a biscuit cutter or kitchen scissors, create two circles from each egg to form the head of the chick. To create the chick’s beaks, cut triangles out of the slice of cheese.
Place each chick on a plate and top it with the “beak” and two peppercorns for eyes. Place the pancakes on top to create the pictured look. If desired, slice large pieces of green onion to create grass. Top with butter and syrup.