Easter Bunny Pancakes
Your kids will love having Easter Bunny Pancakes for breakfast on Easter Sunday. Plus, they can create their own bunnies by arranging the pancakes themselves.
These pancakes are great on their own, or with Log Cabin Original (#1590) or Pioneer Valley Fruit (Apricot, Boysenberry, or Red Raspberry) Syrups. Add a side of fresh fruit and Daily’s Precooked Bacon (#4835) or Skinless Sausage Links (#5464) to complete your meal.
Your kids will love having Easter Bunny Pancakes for breakfast on Easter Sunday.
Easter Bunny Pancakes
Ingredients:
- 1 lb Conestoga by Pioneer Sweet Cream Pancake & Waffle Mix (#7435)
- 2 cups cool water
- Vegalene Grid Iron Spray (#1575)
- Ghirardelli Semi-Sweet Chocolate Chips (#1305)
- 1 banana, sliced
- Rich’s On Top Original Whipped Topping (#2413)
Instructions:
- First, preheat griddle to 375 F.
- Then, add cool water to a large mixing bowl, then add the pancake mix. Blend well with wire whisk until dry mix is well incorporated. (Slightly lumpy batter is ok).
- Now, spray griddle with Vegalane. For each bunny, you will need a 4 in. pancake for the body, a 2 1/2 in. pancake for the head, two long skinny pancakes for the ears, and two small circles for the feet. Add batter to the griddle, and cook until bubbles form. Flip, then cook until golden brown.
- To assemble, first place the head pancake on the plate. Top with the ears, then the body, then the feet. Add a dollop of Rich’s On Top to the body for the tail, and for the feet two banana slices and 6 chocolate chips.
- If desired, serve with Kirkland Salted Sweet Cream Butter (#1723) and Log Cabin Original (#1590) or Pioneer Valley Fruit (Apricot, Boysenberry, or Red Raspberry) Syrups.
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