Recipe of the Week

Peter Cottontail Pancakes

Image Credit: ETHAN CALABRESE

To celebrate Easter, something a little different from our Nutrition Champion Kerry this week. A treat for kids of all ages (and for all of us with a sweet tooth!)

Ingredients:

1 1⁄2 cups flour

3 1⁄4 tsp baking powder

1 tsp salt

1 tbsp sugar

1 1⁄4 cup whole milk

1⁄2 tsp pure vanilla extract

3 tbsp butter, melted

1 large egg Nutella, for decorating

Whipped cream, for decorating

Maple syrup, for drizzling

Method:

In a large mixing bowl combine flour, baking powder, salt and sugar, then stir in milk, vanilla and butter until mostly combined.

Mix in egg and break up any large lumps (the batter doesn’t have to be totally smooth). Lightly grease a sauté pan over a medium heat.

First, make the bunny’s body: four palm-sized pancakes. Make each one at a time, flipping when bubbles form in the batter and a lip forms around the edge of the pancake. Once cooked, set aside.

Form bunny’s feet and arm: 3 oval-shaped pancakes per bunny, each about as long as a 50p piece.

Follow the same flipping instructions. (If they start to burn or cook too quickly, lower heat). Turn heat to medium-low for the head, so that you have more time to carefully pour the pancake.

Pour a small circle, about half the size of the body, and when you’re almost done, tilt the pouring vessel up a bit, so you’re just pouring a very slight drizzle, and form the ears - slow and steady is key here. Use a spoon to swipe away any misshapen parts and ‘clean-up’ the bunny’s shape before the batter has cooked.

Follow the same cooking instructions as before. Assemble bunnies: place a head and arm on each plate, then a body, then two feet.

Use a butter knife or end of a spoon to draw a large circle of Nutella on either paw, and 3 to 4 small dots of Nutella for the toes.

Add a dollop of whipped cream to the ‘body’ pancake for the tail. Drizzle with syrup and serve.