Bunny Pancakes

Kids Easter Bunny Pancake Recipe
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Course Breakfast

Ingredients
  

  • 1 cup Country Pride All-Purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • Cooking spray or extra butter for greasing the pan
  • Mini chocolate chips or blueberries for eyes
  • Sliced strawberries or raspberries for noses
  • Whipped cream for tails
  • Maple syrup for serving

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
    In a separate bowl, whisk together the buttermilk, egg and melted butter.
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
    Pour about 1/4 cup of batter onto the skillet foreach pancake. Use the back of a spoon to spread the batter into an oval shape, slightly elongated to form the bunny's face.
    Cook the pancakes until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
  • Transfer the pancakes to a plate and let them cool slightly.
    To assemble the Easter Bunny Pancakes, place two mini chocolate chips or blueberries near the top of the pancake for eyes, a sliced strawberry or raspberry in the center for the nose, and a dollop of whipped cream at the bottom for the tail. Or simply design it any way you choose
    Serve the pancakes warm with maple syrup for dipping.

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