It is always pure joy to watch a young child’s eyes glow with enthusiasm and excitement! I have been making “bunny” pancakes for years. Everyone young at heart has always enjoyed my bunny-shaped pancakes for their appealing visual delight and great taste! They are perfect to serve as an Easter or springtime brunch!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
- To make the BUNNY shape – LOOK at my photo for an example. Place two round pancakes for the body. Cut four fun shapes. Two shapes to resemble ears and two shapes to resemble feet ( I use a scissor for easier cutting)
- Use whipped cream and coconut for the bunny tail. Place banana slices and mini chocolate chips on the pancake form of the feet.
- Share a SMILE!