A colourful Easter brunch

Easter - blondewalk

Yesterday we hosted a simple gathering celebrating family and the resurrection of Jesus Christ.

For this year’s Easter brunch, we focused on incorporating many pastel colours. The menu included rainbow pancakes (recipe below), maple sausage, an incredible fruit spread, macarons and of course bunny chow.

We served mimosas and a new favourite – mini egg hot chocolate. This meal easily won for the most fun and made for a memorable morning.

We hope you are having a wonderful and relaxing Easter weekend.

Brit + Justine

Easter - blondewalkEaster - blondewalkEaster - blondewalkEaster - blondewalk

(adapted from I am Baker)


  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 1/4 cups milk
  • 2 tablespoons vegetable oil


  1. In a large bowl, mix flour, sugar, baking powder and salt.
  2. Pour in milk, egg and oil and mix until smooth.
  3. Separate batter into 6 small bowls.
  4. Add in desired food colouring to each bowl of batter. Mix well.
  5. Pour the batter onto the heated griddle, using approximately 1/4 cup for each pancake.
  • cook slow on low heat to avoid darkening
  • use a nonstick pan and do not grease with butter or oil
  • cook all colours simultaneously so guests can enjoy many colours at once
  • take time to display the pancakes- we opted to stack them.