Bunny Pancakes
Bunny Pancakes
Elmlea ‘Emily’s Easy Easter’ Recipes
Elmlea ‘Emily’s Easy Easter’ Recipes
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Ready in
- 2 portions
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Servings - Easy
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Difficulty
Ingredients
- 135 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp golden caster sugar
- 135 ml milk
- 1 large egg
- 2 tbsp melted butter
- A little sunflower oil
To serve
-
Elmlea Double
![Elmlea Double]()
- maple syrup
- bananas
- blueberries
- strawberries
- sultanas
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Sieve the flour, baking powder, salt and sugar into a mixing bowl.
- In a jug whisk together the milk, egg and melted butter.
- Pour the milk mixture into the flour and whisk until smooth.
- Heat a non-stick frying pan over a medium heat. Add 1 tsp of sunflower oil and swirl around the pan.
- Using a ladle, add a generous amount of the batter in a round for the bunny’s body. Cook until bubbles start to appear on the top, flip over and cook for 30 seconds and remove from the pan.
- Now do two slightly smaller rounds for the Bunny’s head.
- Eight small ovals for the hands and feet, and 4 longer strips for the ears.
- Place the body pancake towards the bottom of the plate, leaving some room to add the head and ears, if the ears overhang that’s ok.
- Place the two hands and feet either side of the body.
- Whip the Elmlea until soft peaks. Using a piping bag and nozzle, pipe a lovely rose on top of the pancake for the tail and also along the ears.
- Place the sultanas to look like toes, sliced banana for the feet pads, and add blueberries for the eyes.
- Place sliced strawberries into the Elmlea and finally drizzle with a little maple syrup.
