The Recipe: Healthy Easter Bunny Pancakes
Spring brings sunshine, longer days and hints of warmer weather, as well as Easter, of course. Help tire out the children with a bit of enthusiastic whisking with this fun-but-healthy twist on pancakes.
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
- 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 minute 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 for natural sweetness