Mónica Mateos

Recipes:

1 Photos

Upload your Photo

Sophia Beyda

Easter Bunny Hotcakes

Name: Easter Bunny Hotcakes
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 cup flour; 1 tablespoon sugar; 2 teaspoons baking soda; 1/4 teaspoons salt; 1 egg; 1 cup milk; 2 tablespoons butter; whipped creams; almonds, filleted; 4 raspberries; 8 blueberries

30 mins

Low

1 comments

Mónica Mateos

	38
Favorites

Collections

Glider

Super List

Upload a picture

To print

The ideal breakfast for kids this Easter, surprise them in the morning with this incredible recipe.

Learn more about Mónica Mateos

Ingredients

4 portions

Select all ingredients

Preparation

In a bowl combine the flour, sugar, baking powder and salt.

In another bowl mix the melted butter, milk and egg.

Put the milk mixture in the flour bowl and stir with a balloon whisk. The pasta should remain with small lumps.

Heat a large pan to make it hot and then make the hotcakes by putting the pasta with a large spoon on the pan to the desired size. (if you have a round and large cookie mold you can use it as a guide to put the dough on top and form a more perfect circle).

Turn them with a spatula when they begin to leave bubbles, to cook on the other side.

Put a hotcake on the plate. Take another hotcake and with the edge of a round and large cookie mold (or a round bowl) cut two ears from the edges. The remaining piece is the one used as the bunny's bun. Repeat with the rest of the hotcakes.

Decorate the face with two blueberry eyes, a raspberry nose and two sliced almond teeth. Decorate the bun and the center of the ears with whipped cream.

Serve accompanied by butter and maple syrup.