Preparation and cooking time Prep:15 mins
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 Healthy Vegetarian
Nutrition: per serving (6)Nutrient Unit kcal107 fat 3g saturates 1g carbs 14g sugars 2g fibre 1g protein 5g salt 0.16g
50g self-raising flour
50g wholemeal flour
2 small eggs , separated
150ml skimmed milk
oil , for frying
a few raisins for bunny paws, to serve (optional)
30g banana , sliced into rounds for the tails
extra chopped fruit , to serve
STEP 1Put 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.)
STEP 2In 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.
STEP 3Heat 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.
STEP 4Flip 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.
STEP 5Put 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.
STEP 6Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.