There’s an air of festivity to pancakes. Whether served for Sunday brunch, Easter or a children’s party, eyes always light up when the plates arrive. To celebrate the return of spring, why not try a classic sugar shack trio, reinvented and served in delicious buckwheat pancakes. And for the Little Unicorns in the family, sweet and savory pancakes can be made in purple, blue or green!
Buckwheat pancakes stuffed with eggs and ham cooked in syrup
Serving: 6 pancakes
Preparation: 15 min
Cooking time: 25 min
For the pancakes
- 2 eggs
- 1 1/4 cups milk
- 1 tbsp melted butter, cooled, or vegetable oil
- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 tsp salt
- Butter for cooking
For the filling
- 3 cups diced ham
- 1 1/2 cups maple syrup
- 6 eggs
- Preheat oven to 350 °F. Lay parchment paper on a baking sheet.
- In a bowl, whisk eggs with milk and melted butter. Add all-purpose flour and whisk. Add buckwheat flour and salt, and mix until dough is smooth.
- Heat some butter in a non-stick frying pan on medium heat. Pour in 1/2 cup of the mixture and tilt the pan to spread mixture, then with a spatula spread the rest of the mixture to cover the bottom of the pan. Cook for 1 to 2 minutes until the edge of the pancake lifts slightly. With a spatula, lift the pancake from the bottom of the pan and flip. Cook for 1 more minute, then place the cooked pancake on the baking sheet. Repeat with remaining batter.
- In a small saucepan, bring maple syrup and diced ham to a boil. Reduce heat to medium-low and cook, covered, for 10 minutes.
- Break an egg into the center of the first pancake and fold the pancake toward the egg. Push the pancake against the edge of the cooking sheet to prevent the egg from running. With a slotted spoon, remove some ham cubes from the syrup and set on the egg. Repeat with remaining pancakes. Place in the oven for 12 to 15 minutes and check that the egg whites are cooked.
- To serve, set one pancake on a plate and drizzle with the maple syrup used to cook the ham.
Rolled Pancakes with Unicorn Frosting
Serving: 6 pancakes
Preparation: 25 min
Cooking time: 15 min
Cooling time: 1 h
For the pancakes
- 3 eggs
- 1 1/2 cups milk
- 1 tbsp melted butter
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1 tbsp sugar
- 1/2 teaspoon salt
For the frosting
- 2 oz white chocolate
- 1/4 cup milk
- 1/2 cup cream cheese
- 2 tbsp butter at room temperature
- 2 cups powdered sugar
- A few drops of red dye or other color
- Candy sprinkles
- In a bowl, whisk eggs with milk, melted butter and vanilla. Add half of the all-purpose flour and whisk. Add the remaining flour, sugar and salt and mix until dough is smooth.
- Heat a little butter in a non-stick frying pan on medium heat. Pour in 1/2 cup of the mixture and tilt the pan to spread mixture, then with a spatula spread the rest of the mixture to cover the bottom of the pan. Cook for 1 to 2 minutes until the edge of the pancake lifts slightly. With a spatula, lift the pancake from the bottom of the pan and flip. Cook for 1 more minute, then transfer the cooked pancake onto a plate. Repeat with remaining batter. Let pancakes cool completely.
- In a bowl, heat white chocolate and milk in microwave oven for a few seconds and stir until mixture is smooth. Repeat as needed. Let cool.
- In the bowl of a stand mixer or in a bowl with an electric mixer, beat cream cheese and butter. Beat in cooled white chocolate mixture, then one quarter of the powdered sugar at a time until frosting is smooth. Add 1 or 2 drops of food coloring and mix.
- Place plastic wrap on a work surface and set a pancake on top. Spread frosting on pancake and sprinkle with candy sprinkles. Fold the left and right sides over the pancake and roll toward you. Then wrap the pancake in plastic wrap and place in the refrigerator. Repeat and store the remaining frosting in the refrigerator in an airtight container.
- To serve, cut a pancake into 3 or 4 pieces, set on a plate, add frosting to each piece and sprinkle with candy.