Easter Bunny Pancakes

Preparation Instructions

1. Start the batter—Preheat oven to 90°C, to keep pancakes warm before serving. In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside. In medium bowl, beat together egg, milk, melted butter, and vanilla extract
2. Finish the batter—Pour wet ingredients into flour mixture and stir to combine. Batter will be lumpy—resist the urge to over mix or pancakes will be tough. Let batter sit for about 10 minutes
3. Prep the ceramic non-stick skillet—Place ceramic non-stick skillet over medium heat and add a little butter. When butter is melted and sizzling, spoon batter onto ceramic non-stick skillet, cooking in batches as space allows. Use about 1/4 cup for the body, 1/8 cup for head, 2 small circles for feet, and 2 small ovals for ears. When pancakes are bubbly and edges begin to brown, flip and cook for another couple of minutes. Transfer pancakes to preheated oven to keep warm and melt a bit more butter in ceramic non-stick skillet between each batch
4. Assemble the bunnies—Place ears at the top of a large plate and layer head on bottom edges of ears. Layer body on the bottom edge of head and add feet at the bottom. Place a white chocolate wafer in the middle of each foot and add three chocolate chips in a semi-circle underneath. Add a dollop of whipped cream or a large marshmallow for the tail and cover in shaved coconut

Tips

Make sure pancakes are bubbly all over before flipping or you risk creating a gooey mess. If in doubt, lift a corner with your spatula to see if underside is browned.

Give your ceramic non-stick skillet a quick wipe with a damp paper towel before adding more butter and batter.