Easter Bunny Pancakes
Serves 6 people
10mins Prep
20mins Cook
Hop into Easter with these delightful Bunny Pancakes. Our Squeezy Fruit Preserves are the answer to a festive brekkie the whole whānau will love.
By Josie Wells, Your Ultimate Menu
Ingredients
Pancake Batter
- 2 cups Plain flour
- 2 Tbsp White sugar
- 1 & 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 45 g Butter, with extra to grease the pan
- 1 & 1/2 cups Milk
- 2 Large egg
- 1 tsp Vanilla extract
To serve
- 1 Banana, sliced into rounds
- 1 punnet Blueberries
- 6 Strawberries, sliced in half vertically
- Barker's Strawberry Squeezy Fruit Preserve
Method
Pancake batter
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt together.
- Place butter in a medium jug and microwave in short bursts until just melted and smooth. Whisk in milk, eggs and vanilla.
- Pour into dry ingredients and whisk until combined (a few small lumps are okay).
Bunnies
- Grease a large non-stick frying pan and place on medium heat.
- Spoon or pour a generous dollop of batter into the pan (in a round shape) for the bunny's face. Pour two thinner strips for the bunny's ears. Cook for 1-2 minutes, until the edges are set and bubbles have appeared all over the surface. Flip and cook for a further 1-2 minutes, until golden brown and cooked through. Repeat to as many bunnies as the batter allows.
- Assemble each bunny on a plate, with the face overlapping the ears. Place two strawberries (wider top halves facing out) and one blueberry below the bunny's face, to make a bowtie. Use two blueberries to make eyes, and a slice of banana topped with a blueberry for a nose.
- Use Barker's Strawberry Squeezy Fruit Preserve to add whiskers and colour in the inside of the ears.
