Easter Bunny Pancakes And Egg Basket Recipes

EASTER BUNNY PANCAKES AND EGG BASKET RECIPE - (4.4/5)

Easter Bunny Pancakes and Egg Basket Recipe - (4.4/5) image

Provided by winefoot

Number Of Ingredients 16

Ingredients

3 cups cottage cheese
3 ⁄4 cup wheat flour or all-purpose flour
1 tablespoon wheat germ (optional)
9 eggs
1 tablespoon Splenda sugar substitute
1 ⁄4 cup vegetable oil or 1⁄4 cup fat, substitute of choice
1 ⁄2 teaspoon salt
1 loaf sourdough bread (you'll need 4 slices to make 4 servings) or 1 loaf French bread, cut on the diagonal into 1 slices (you'll need 4 slices to make 4 servings)
1 egg
3 ⁄4 cup milk
1 ⁄2 teaspoon vanilla
1 pinch cinnamon
Your choice of grapes, strawberries, blueberries or bananas (to make facial features on bunny)
Food coloring (various)
Confectioners' sugar
Colored sugar sprinkle

Steps:

Add the Pancake ingredients into a blender and blend until smooth. Separate batter into as many small bowls as needed to make the colored egg pancakes you want, reserving ½ the batter for making regular sized/colored pancakes for the bunny's head. Cook one color pancake egg batch at a time in lightly greased cast iron pan. Pour the batter in an elongated fashion to shape small eggs (1" - 2"). Once flipped over, cook lightly to retain coloring. Collect all the eggs on one plate to later divvy up between the served plates. Once all the pancake eggs are done, work on making 3" round pancakes with the regular batter for the bunny face. You'll need a stack of even width/size pancakes to match the thickness of the French toast bunny ears for each plate. Meanwhile cook the four pieces of sourdough or French bread cut on the diagonal in another lightly greased cast iron skillet; once cooked, cut the French Toast on the long axis to make bunny ears. Once done assemble the plates as shown in the photos and viola! Easter Bunny Pancakes with a colorful egg basket.

EASTER BUNNY PANCAKES AND EGG BASKET

Easter Bunny Pancakes and Egg Basket image

We came up with this idea the day before Easter 2010 and experimented a little, then made the plan for Easter morning. Attached are the pictures of that adventure. It brang a lot of smiles and satisfied bellies. We hope you enjoy it as much as we did!

Provided by Ian Magary

Categories Healthy

Time 30m

Yield 4 Easter Bunny and Egg Basket Breakfasts, 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups cottage cheese
3/4 cup wheat flour or 3/4 cup all-purpose flour
1 tablespoon wheat germ (optional)
9 eggs
1 tablespoon Splenda sugar substitute
1/4 cup vegetable oil or 1/4 cup fat, substitute of choice
1/2 teaspoon salt
1 loaf sourdough bread (you'll need 4 slices to make 4 servings) or 1 loaf French bread, cut on the diagonal into 1 slices (you'll need 4 slices to make 4 servings)
1 egg
3/4 cup milk
1/2 teaspoon vanilla
1 pinch cinnamon
blueberries (to make facial features on bunny) or banana (to make facial features on bunny)
food coloring (various)
confectioners' sugar
colored sugar sprinkle

Steps:

Add the Pancake ingredients into a blender and blend until smooth. Separate batter into as many small bowls as needed to make the colored egg pancakes you want, reserving ½ the batter for making regular sized/colored pancakes for the bunny's head.
Cook one color pancake egg batch at a time in lightly greased cast iron pan. Pour the batter in an elongated fashion to shape small eggs (1" - 2"). Once flipped over, cook lightly to retain coloring. Collect all the eggs on one plate to later divvy up between the served plates. Once all the pancake eggs are done, work on making 3" round pancakes with the regular batter for the bunny face. You'll need a stack of even width/size pancakes to match the thickness of the French toast bunny ears for each plate.
Meanwhile cook the four pieces of sourdough or French bread cut on the diagonal in another lightly greased cast iron skillet; once cooked, cut the French Toast on the long axis to make bunny ears.
Once done assemble the plates as shown in the photos and viola! Easter Bunny Pancakes with a colorful egg basket.

HEALTHY EASTER BUNNY PANCAKES

Healthy Easter bunny pancakes image

Celebrate Easter with these cute rabbit pancakes - a fun and healthy breakfast treat for kids. Use whole or semi-skimmed milk if cooking for under fives

Provided by Good Food team

Categories Breakfast, Brunch, Treat

Time 45m

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

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

Steps:

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 min 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, if you like.

Nutrition Facts : Calories 107 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium

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