Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (35g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (120ml) heavy whipping cream, whipped to stiff peaks
  • 4 fresh raspberries or blueberries

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  2. In a separate jug, combine the milk, egg, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined, leaving a few small lumps to ensure fluffiness.
  4. Heat a non-stick skillet or griddle over medium heat.
  5. For each bunny, pour one large circle (approximately 4 inches) for the body and two smaller circles (approximately 2 inches) for the cheeks.
  6. Cook until bubbles form on the surface and edges are set, then flip and cook until golden-brown.
  7. Place the large pancake in the center of the plate and position the two smaller pancakes slightly overlapping the bottom edge.
  8. Dollop a spoonful of whipped cream in the center of the two small pancakes and top with a single berry to create the bunny tail.