You don’t need me to tell you how to make pancakes (or do you?). This one is less of a hard recipe and more of an effort to make eggs more whimsical. The key: a circle-shaped cookie cutter. Try it out (possibly using other shapes?) and show me how it goes – you might be featured in the Yolk Lover’s Guide!
Tools Needed: Circle-shaped cookie cutter, about 3 inches in diameter
- 1 1/2 cups pancake batter (I used boxed batter mix to keep it quick)
- 2 eggs
- Parsley (I used flakes but fresh parsley would be better)
- As much maple syrup as you prefer (I used 1/4 cup of this one by The Maple Guild)
Estim. Prep & Cooking Time (using a box mix for pancake batter): 20 mins.
- Prepare pancake batter. (Note – I’m light on the pancake details in this recipe, for fear of insulting anyone’s intelligence. If needed, here is a good pancake recipe with more details).
- Grease a frying pan or skillet and heat on medium.
- Scoop some pancake batter onto the pan in order to start making the first pancake. Use enough batter that the pancake only expands to be about 4 inches in diameter.
- While the pancake begins to cook, place the circle cookie cutter in the center of another small frying pan. Spray the pan and cookie cutter with baking spray or olive oil. It’s important to make sure the cookie cutter is sufficiently greased, or it will be difficult to remove the egg later.
- Crack an egg into the cookie cutter, and heat on medium-high.
- Check on the first pancake, and flip if ready, when it’s finished, start a second one. Note that we’re only making 2 eggs, but you can make more mini pancakes if you have extra batter, like in the photo.
- Keep an eye on the egg as it cooks. The top of the whites will take a little longer to solidify. Covering the pan will speed it up, although this will cause the whites to cook over the yolk, hiding its color!
- Flip the second pancake if ready.
- The egg should take about 7 minutes to cook – the whites will be set but the yolk will still be a little jiggly. Gently wiggle the pan to check. When it’s done, scoop the cookie cutter and egg onto a plate using a spatula, and use an oven mitt to hold the top of the cookie cutter while you loosen the egg with a butter knife.
- Repeat with the second egg – and remember to re-grease the pan and cookie cutter!
- Set aside the finished pancakes. You can cover them to keep warm while the second egg cooks.
- Arrange your perfectly circle-shaped eggs onto your adorably circular mini pancakes. Sprinkle on some parsley, if desired, and drizzle with maple syrup.
- Take pictures of your work, tag me, and enjoy!