EASTER BUNNY PANCAKES AND EGG BASKET RECIPE - (4.4/5)
Provided by winefoot
Number Of Ingredients 16
Steps:
- Add the Pancake ingredients into a blender and blend until smooth. Separate batter into as many small bowls as needed to make the colored egg pancakes you want, reserving ½ the batter for making regular sized/colored pancakes for the bunny's head. Cook one color pancake egg batch at a time in lightly greased cast iron pan. Pour the batter in an elongated fashion to shape small eggs (1" - 2"). Once flipped over, cook lightly to retain coloring. Collect all the eggs on one plate to later divvy up between the served plates. Once all the pancake eggs are done, work on making 3" round pancakes with the regular batter for the bunny face. You'll need a stack of even width/size pancakes to match the thickness of the French toast bunny ears for each plate. Meanwhile cook the four pieces of sourdough or French bread cut on the diagonal in another lightly greased cast iron skillet; once cooked, cut the French Toast on the long axis to make bunny ears. Once done assemble the plates as shown in the photos and viola! Easter Bunny Pancakes with a colorful egg basket.
FLUFFY BUNNY PANCAKES
Steps:
- Preheat griddle over medium-high heat. Whisk together flour, sugar, baking powder and salt. Combine egg, milk and melted butter; stir into dry ingredients just until moistened., For each bunny, make a pancake 4 in. wide for the body, a pancake 2-1/2 in. wide for the head, two small oval-shaped pancakes for the feet and two small triangular pancakes for the ears. Spoon batter onto griddle; cook until bubbles form on top of pancakes. Turn; cook until second side is golden brown. , To form bunny, place ears at the top of a plate. Place head slightly overlapping the bottom of the ears; top with body slightly overlapping head and feet slightly overlapping body. Place a banana slice on each foot; arrange mini chocolate chips at the end of each foot for toes. Dollop whipped cream on body just above the feet; sprinkle with coconut for the tail. Serve immediately.
Nutrition Facts : Calories 547 calories, Fat 29g fat (17g saturated fat), Cholesterol 163mg cholesterol, Sodium 1329mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 2g fiber), Protein 13g protein.
EASTER BUNNY PANCAKES AND EGG BASKET
We came up with this idea the day before Easter 2010 and experimented a little, then made the plan for Easter morning. Attached are the pictures of that adventure. It brang a lot of smiles and satisfied bellies. We hope you enjoy it as much as we did!
Provided by Ian Magary
Categories Healthy
Time 30m
Yield 4 Easter Bunny and Egg Basket Breakfasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Add the Pancake ingredients into a blender and blend until smooth. Separate batter into as many small bowls as needed to make the colored egg pancakes you want, reserving ½ the batter for making regular sized/colored pancakes for the bunny's head.
- Cook one color pancake egg batch at a time in lightly greased cast iron pan. Pour the batter in an elongated fashion to shape small eggs (1" - 2"). Once flipped over, cook lightly to retain coloring. Collect all the eggs on one plate to later divvy up between the served plates. Once all the pancake eggs are done, work on making 3" round pancakes with the regular batter for the bunny face. You'll need a stack of even width/size pancakes to match the thickness of the French toast bunny ears for each plate.
- Meanwhile cook the four pieces of sourdough or French bread cut on the diagonal in another lightly greased cast iron skillet; once cooked, cut the French Toast on the long axis to make bunny ears.
- Once done assemble the plates as shown in the photos and viola! Easter Bunny Pancakes with a colorful egg basket.
HEALTHY EASTER BUNNY PANCAKES
Celebrate Easter with these cute rabbit pancakes - a fun and healthy breakfast treat for kids. Use whole or semi-skimmed milk if cooking for under fives
Provided by Good Food team
Categories Breakfast, Brunch, Treat
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Put both the flours into a large bowl and whisk to break up any lumps. Add the egg yolks and a little of the milk, whisking to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter. (Use whole or semi-skimmed milk if cooking for under fives, dependent on age.)
- In a separate bowl and using a clean whisk, whisk the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep in as much air as possible.
- Heat a large non-stick pan over a medium heat and carefully wipe it with some oiled kitchen paper. 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, two 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 min until golden brown.
- Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads.
- Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.
Nutrition Facts : Calories 107 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
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