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Easter Bunny Pancakes

Easter Bunny Pancakes

serves 2
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Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
951 kcal
Protein
: 
22.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 pouch(es)

Pancake Batter

(Contains: Milk, Wheat, Egg May be present: Mustard, Soya)

1 sachet(s)

Ground Cinnamon

1 unit(s)

Lemon

75 grams

Sugar

65 grams

Creme Fraiche

(Contains: Milk)

15 grams

Maple Syrup

Not included in your delivery

to taste

Butter

(Contains: Milk)

Energy (kJ)3978 kJ
Energy (kcal)951 kcal
Fat27.8 g
of which saturates9.8 g
Carbohydrate151 g
of which sugars68.6 g
Dietary Fiber7.4 g
Protein22.9 g
Salt6.7 g
Potassium45 mg
Calcium8.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking steps

PDF
Make the Cinnamon Sugar
1
  • Add the sugar and cinnamon to a bowl. Mix together until well combined. 
  • Quarter the lemon.
Cook the Pancakes
2
  • Place a pan over medium-high heat with a knob of butter.
  • Once hot, add dollops of batter in varying shapes and sizes.
  • Cook until bubbles start to appear on the surface, then turn and cook for another 1-2 mins.
  • Repeat until there is no more batter left.

TIP: The bunny head and body can be different-sized circles. Make the ears slightly oblong.

Divide and Serve
3
  • Arrange the pancakes to resemble Easter bunnies. 
  • Sprinkle cinnamon sugar over top. Squeeze over lemon juice to taste.
  • Draw on bunny paws with maple sryup. Make bunny tails with a dollop of creme fraiche.
  • Serve with lemon wedges alongside.

Little Chef's Tip: Kids can help decorate the Easter Bunny Pancakes.

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