A fun recipe to make with your young ones for breakfast. Get creative with the fruit toppings to make the bunny's face – or use whipped cream or chocolate chips
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 627 |
| Fat | 13g |
| Saturates | 5g |
| Protein | 13g |
| Carbs | 121g |
| Sugars | 61g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFMelt the butter and allow to cool slightly.
Put the milk, eggs and melted butter in a 1L jar. Put the lid on tight and shake until well mixed.
Add the flour, sugar, baking powder and salt to the jar with the milk and egg mixture. Put the lid on and shake vigorously for about 2 minutes until everything is combined.
Place a large frying pan over a medium heat and lightly oil it.
Using a large spoon, add a generous dollop of batter to the pan in a round, for the bunny body. Add a smaller round for the head, four small ovals for feet, and two long thin strips for ears. Fit all the bunny components into the pan, or cook them in batches.
Flip the pancakes after a minute or two, once the edges are set, the base is golden brown and bubbles start to pop on the surface. Cook for another minute until golden brown. Repeat with the remaining batter.
Put the round pancake in the middle of the plate, position the head, ears and feet just overlapping to look like the front of a bunny.
Decorate the bunny with blueberries for eyes, heart sprinkles for a nose and half a strawberry for the bunny to hold. Serve with some honey, to taste.
