Healthy Easter bunny pancakes
- Preparation and cooking time
- Serves 4-6
- 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 1
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.