Have you all heard of the The Big Egg Hunt happening in NYC? It’s basically a charity scavenger hunt set up by several companies/organizations – there are over 260 2 foot tall egg sculptures hidden around New York City, when you find one, you scan its barcode and you’ve “cracked” the egg. With each egg you find, you get entered into a raffle to win a Faberge egg pendant. If you like eggs, like egg sculptures, have any sort of compulsive “gotta catch ’em all syndrome,” want to do something fun for charity, and are in New York, I highly recommend getting on the egg hunt bandwagon.
(the first egg I ever found! – btw, there are more rules to the egg hunt, but I defer to the egg hunt website on the intricacies of the greatest game!)
If you follow me on instagram (@thinkpancake), you know that I’ve been running around the city and taking pictures of eggs. So, in light of my egghunting egg-sperience, I decided to make some very eggy pancakes this week. I found several recipes for “egg pancakes” and eierkuchen (German egg pancakes), and made a version I thought would work.
The pancakes came our pretty pretty delicious – a little on the dense side, but full of that spongey eggy flavor you get in egg-heavy recipes. The pancakes are nice on their own (lightly sweet) with just a drizzle of lemon juice, but they’re even better dusted with some powdered sugar and topped with from freshly chopped strawberries.
This recipe is definitely being entered into permanent rotation, it’s simple to make, has ordinary ingredients, and makes a manageable amount of pancakes (6). I will note that the pancakes didn’t sit well, as in a couple hours after we had breakfast, we snacked on some leftover pancakes and they were…not good, morale of the story? Eat ’em while they’re hot! (which is really how most pancakes should be enjoyed anyway)!
Happy egg hunting!
3.5 out of 5 stackies:
(makes 6 – feeds 2-3)
1 C milk
1 C flour
1/2 Tbs baking powder
1/2 tsp salt
1/4 C powdered sugar + more for dusting
butter (I used unsalted)
Whisk together the eggs and milk. Then, sift in the dry ingredients.
Whisk until the ingredients are just combined. A few small lumps are fine.
Heat a non-stick pan over low-medium heat with just enough butter in the pan to lightly coat the bottom of the pan. Cook 1/3 C of batter at a time.
Flip after 2-3 minutes, when the edges are dry, bubbles form on the top, and the top of the pancake is jiggly but not wet when you shake the pan.
Flip and cook for another 1-2 minutes, until the pancake is cooked through. Stack the pancakes with a thin pad of butter between each one. When all the batter is cooked, dust with powdered sugar and serve with fresh fruit, jam, or a squeeze of lemon!