This recipe was born out of a desire to combine two of our favorite breakfast foods: eggs and pancakes. A wonderful combination of sweet and savory married together into one delicious pancake. This recipe also represents what my husband, Tima, and I like. Tima grew up having eggs for breakfast and I grew up having pancakes for breakfast. Put them together and Voila! We can each have what we like and peace is kept in our house.
The best of both worlds come together to give you a slice of heaven at your breakfast table. Eggs in a Blanket can become gluten-free with a few simple changes to the pancake mix. The only difficult question is, what toppings are you putting on your Eggs in a Blanket pancake?
- 2 eggs for the pancake batter
- 1 ½ cups plain whole milk yogurt
- 10-12 additional eggs for the centers
- 9 ounces or 2 cups flour (See Notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon Freshly chopped herbs like rosemary, thyme
- 1 Tablespoon ground flax seeds
- 1 Tablespoon Psyllium Husks
- 1 Tablespoon Hemp Seeds
- Combine all dry ingredients: flour, baking soda, salt, fresh herbs, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
- Combine all wet ingredients: 2 eggs, yogurt. Use a stick blender or whisk to blend all wet ingredients.
- Combine the wet ingredients with the dry.
- Fill a pastry bag or a Ziploc freezer bag halfway with the pancake batter. Heat a small skillet on medium heat until it feels hot when your hand is placed directly above it.
- Prepare a 2-2 ½ inch round cookie cutter by spraying it inside and out with an oil spray or pour some olive oil into a small bowl or ramekin and dip the cookie cutter into it. Place the cookie cutter onto your preheated and oiled pan and crack an egg directly inside the cookie cutter, taking care not to break the yolk.
- Cut a small opening in the corner of your prepared Ziploc bag with pancake batter or your piping bag and pipe your batter all around your cookie cutter. Pull off the cookie cutter, leaving your egg cradled in the middle of the pancake batter.
- Cover with a lid and cook for about a minute, flip, then cook another 30 seconds. Do not overcook in order to keep your egg yolk runny. Serve immediately with maple syrup and sriracha sauce.
* Make your own multigrain flour
Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice, soft wheat, emmer, spelt, kamut, einkorn, barley.
* For gluten-free use: oats, millet, buckwheat, amaranth, sorghum, teff, corn, rice.
Photo Step-By-Step
Combine all dry ingredients: flour, baking soda, salt, fresh herbs, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
Combine all wet ingredients: eggs, yogurt. Use a stick blender or whisk to blend all wet ingredients.
Combine the wet ingredients with the dry.
Fill a pastry bag or a Ziploc freezer bag halfway with the pancake batter. Heat a small skillet on medium heat until it feels hot when your hand is placed directly above it.
Prepare a 2-2 ½ inch round cookie cutter by spraying it inside and out with an oil spray or pour some olive oil into a small bowl or ramekin and dip the cookie cutter into it. Place the cookie cutter onto your preheated and oiled pan and crack an egg directly inside the cookie cutter, taking care not to break the yolk.
Cut a small opening in the corner of your prepared Ziploc bag with pancake batter or your piping bag and pipe your batter all around your cookie cutter.
Pull off the cookie cutter, leaving your egg cradled in the middle of the pancake batter.
Cover with a lid and cook for about a minute, flip, then cook another 30 seconds. Do not overcook in order to keep your egg yolk runny.
Serve immediately with maple syrup and sriracha sauce.
This was so good in the gluten free version! Thank you.
You’re welcome. I’m glad you like it, Katie.
I like this recipe very much. It’s simple and quick to make, you don’t need a lot of ingredients and it turns out very delicious. I served it with salsa and sour cream. Thank you!
You’re welcome! It’s one of our favorites also.