Easter Bunny Pancakes. Perfect for those who don’t want to spend the whole of the sunny Easter weekend baking! These adorable pancakes are quick to make, fun to decorate and are guaranteed to put a smile on the faces of adults and kiddies alike.
- 175g Plain Flour
- 1 tbsp Caster Sugar
- 1 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 Egg
- 250ml Milk
- 1 tsp Vanilla Extract
- Butter for Cooking
Making Your Batter
- Measure out the dry ingredients into a large mixing bowl (in goes the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt).
- Make a well in the centre of the dry mixture and crack in your egg. Gradually add the milk, whisking as you go. Finally add in the vanilla extract.
Cooking Your Pancakes
- When you’re ready to cook your pancakes, heat some butter in a large frying pan and spoon 1-2 large tablespoons of your batter into the centre of your pan. Smooth into a slightly elongated circle.
- Then take a teaspoon of batter and dip the tip of the teaspoon in the top left hand side of the circle. From there, draw an ear shape and fill in with batter. Repeat on the right hand side. Don’t worry about any stray batter as you can always neaten your bunny shapes once cooked.
- Let the pancake cook for a few minutes and then check that the underside has browned – you should see small bubbles on the surface of your pancake once it is ready to flip. Using a spatula, carefully flip your pancake and cook the other side.
- Allow to cool a little before decorating, and neaten the bunny shapes carefully with a knife if necessary.
- Now for the fun part – decorate your pancakes with whatever you have to hand! Chocolate drops, coloured sprinkles, caramel sauce, jazzles – the choice is yours!
The fun is in the decorating with these pancakes, so use your imagination! We’ve used squirty cream and raspberry sauce for the ears, fudge pieces for the eyes, poppy seeds and chocolate for the nose and liquorice for the whiskers.