Easter Bunny Carrot Pancakes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Fry up some carrot cake-inspired pancakes and arrange them on a plate to resemble a running Easter bunny. This makes a delicious and beautiful breakfast that's perfect for any occasion. Kids will especially love it, but adults will also be delighted by the rich, savory flavor of carrot pancakes, which pairs perfectly with cream cheese frosting and bananas. Fry pancakes of various sizes and arrange them on a plate, creating the bunny's body, head, and paws. Pipe a fluffy tail from cream cheese frosting. These pancakes pair deliciously with honey or maple syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
3 tbsp. granulated sugar
1 teaspoon baking powder
0.5 tsp ground cinnamon
0.5 tsp of soda
0.5 tsp fine salt
0.5 tsp ground ginger
1/4 tsp ground nutmeg
1 and 1/4 cups of sour milk or kefir
2 large eggs
1 tsp vanilla extract
1 cup finely grated carrots (about 2 small carrots)
55g butter, melted and cooled, plus extra for frying pancakes
1/3 cup finely chopped pecans
110 g of cream cheese, room temperature
1/4 cup powdered sugar
2 bananas
24 chocolate chips or raisins
Honey or maple syrup for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, pancakes, premium flour, cream cheese, chocolate chips (granules), eggs, sour milk, cinnamon, ground ginger, nutmeg, pecans, raisin

Cooking the dish according to the recipe:

Preheat oven to 110°C. Place a baking sheet in the oven to place the finished pancakes on.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. Whisk in a medium bowl. sour milk, eggs, vanilla, carrots, and melted butter. Stir the liquid mixture into the dry mixture. Stir in the nuts.

Heat a large nonstick skillet over medium heat and grease with butter. Working in batches, fry half of the batter into 4 round rabbit back pancakes (about 1/4 cup batter per pancake). Cook until the pancakes are golden brown on the bottom and bubbly on top, 1-2 minutes.
Then flip and cook until golden brown on the other side, about 1 minute more. Transfer the cooked pancakes to the preheated baking sheet to keep warm. Using the remaining batter, fry 4 round bunny head pancakes and 8 oval bunny foot pancakes, using about 2 tablespoons of batter per pancake. Transfer the cooked pancakes to the oven to keep warm.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. To serve, place a large pancake in the center of each plate, then top with a small round pancake to make the head. Pipe or spoon two small dots of cream cheese frosting at the bottom of the large pancake to make the bunny's feet. Pipe a tail of cream cheese frosting between the feet.
Peel the bananas and cut off 5-cm pieces from the top and bottom, then cut them in half lengthwise. Use the resulting pieces to create bunny ears. Cut the remaining banana slices crosswise into 8 wedges and attach them to the hind legs. Garnish each leg with three chocolate chips or raisins. Serve the bunnies with honey or maple syrup.

Categories:

recipe / Recipes for children's dishes / Breakfast / Festive dishes / Easter / Desserts / Pancakes, fritters, waffles, sandwiches / / Carrot dishes / Carrot cakes and muffins / Food Network - recipes / American cuisine

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