Healthy Easter bunny pancakes
- 50g self-raising flour
- 50g wholemeal flour
- 2 small eggs (separated)
- 150ml skimmed milk.
- Oil (for frying)
- Banana slice for the paws and tail
- 6 Blueberries for the paws
- Put the self-raising flour and wholemeal flour 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.
- In a separate bowl, 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 shape, (for the bunny body). Add a small round shape for the (bunny head) then two smaller ovals (for the feet), and two long thin oval strips for the ears. You can do all the bunny components into the pan or cook in batches.
- Flip the pancakes after a minute or two, once the edges have set, the base is golden brown and bubbles start to pop on the surface. Cook for another minute until golden brown.
- Put the bunny body in the middle of the plate, position the head, ears and feet overlapping to look like the back of the bunny. Add a banana slice for the tail and paws, then add blueberry halves for the toes.