What to do with all the eggs?

While out in Austin for House Beautiful’s 2025 Whole Home Showcase, we hosted a chicken keeping workshop for a group of chicken novices. As part of the workshop, we covered all the joys that come with chicken keeping, including the daily fresh eggs. Chef Colter Peck taught the group how to make Japanese style fluffy egg pancakes using fresh eggs from the coop.

Here’s the recipe in case you fancy giving it a go (trust us, you do.)

Japanese Pancake Recipe

For the pancake batter:

30g all-purpose flour

2g baking powder

4g cornstarch

60 grams whole milk

80 grams egg yolks

4g vanilla paste

2g (Pinch) salt

For the meringue

4 large (120 grams) egg whites

40g caster white sugar

INSTRUCTIONS

Grease a nonstick pan or electric flat top lightly with melted butter or neutral oil.
Combine all the pancake batter ingredients together in a mixing bowl, then whisk until combined and smooth.
Make the meringue in a medium separate bowl or utilize a stand mixer with the whisk attachment. Whip the egg whites on medium/high until frothy. Then add in the sugar and continue to whip until stiff peaks form, at least 10 minutes by hand, and about 6 to 8 minutes using a stand mixer.
Add a third of the meringue to the pancake batter and gently fold, using a rubber spatula, until combined. Be careful not to beat the meringue and do not use a whisk for this stage of the process.
Fold in the rest of the meringue into the batter. The final batter should be fluffy, airy, and smooth, but very soft.
Heat the pan to low to medium-low heat. Transfer the batter into a piping bag fitted with a large round tip. If a piping bag isn’t available, you can use a cookie scoop or large spoon to scoop the batter onto the pan.
Pipe three even pancakes, about 3-inches each in diameter and pipe the batter high but lower than your pan lid. Space them apart as they’ll spread when cooking. Drizzle 1 tablespoon of water onto the pan, surrounding the pancakes to steam. Cover the pan with a high top lid and cook for five to seven minutes. The pancakes are ready to flip when the bottom edges are less glossy and bottoms are slightly browned.
Remove the lid slowly and carefully but quickly flip the pancakes. Using a thin spatula is key! Drizzle the rest of the water around the pancakes and cook for another five to seven minutes until both sides are golden brown.
Remove pancakes from the pan. Plate and drizzle with fresh, local honey, or any toppings you fancy!

Let us know if you give it a go by tagging us in your pictures!