Peter Cottontail Pancakes
AKA Bunny Butt Pancakes. AKA the Best Way to Wake Up on Easter Morning.
- 1½ c. all-purpose flour
- 3¼ tsp. baking powder
- 1 tsp. kosher salt
- 1 tbsp. sugar
- 1¼ c. whole milk
- ½ tsp. pure vanilla extract
- 3 tbsp. butter, melted
- 1 large egg
- Nutella, for decorating
- Whipped cream, for decorating
- Maple syrup, for drizzling
- In a large mixing bowl, combine flour, baking powder, salt and sugar, then stir in milk, vanilla and butter until mostly combined. Mix in egg and break up any large lumps (the batter doesn't have to be totally smooth).
- Lightly grease a sauté pan over medium heat. First, make the bunny's body: Four palm-sized pancakes. Make each one at a time, flipping when bubbles form in the batter and a lip forms around the edge of the pancake. Once cooked, set aside.
- Form bunny's feet and arm: 3 oval-shaped pancakes per bunny, each about as long as a 50-cent piece. Follow the same flipping instructions. (If they start to burn or cook too quickly, lower heat.)
- Turn heat to medium-low for the head, so you have more time to carefully pour the pancake. Pour a small circle, about half the size of the body, and when you're almost done, tilt the pouring vessel up a bit, so you're just pouring a very slight drizzle, and form the ears—slow and steady is key here. Use a spoon to swipe away any misshapen parts and "clean up" the bunny's shape before the batter has cooked. Follow the same cooking instructions as before.
- Assemble bunnies: Place a head and arm on each plate, then a body, then two feet. Use a butter knife or end of a spoon to draw a large circle of Nutella on either paw, and 3 to 4 small dots of Nutella for the toes. Add a dollop of whipped cream to the "body" pancake for the tail. Drizzle with syrup and serve.