Prep Time: 10  minutes        |        Cook Time: 15 Minutes        |        Makes:  2

Ingredients

• 2 cups White Mill gluten free plain flour
• 2 cups Farmdale full cream milk
• 2 large Lodge Farms free range eggs
• 4 tsp White Mill baking powder
• 4 tsp Merryfield caster sugar
• ½ lemon, finely zested
• ¾ tsp salt
• ¼ cup melted butter
• 2 tbsp oil, for frying
or use The Olive Tree olive oil spray

For Bunny Pancakes garnish

• ¼ cup Lyttos Greek yogurt
• ¼ cup White Mill shredded coconut  
• ¼ ripe banana
• ¼ lemon, zested into long strands  
• Several fresh strawberries, blueberries and raspberries
• Merryfield Icing mixture, for dusting

Method

1. In a medium-sized bowl, whisk the flour, baking powder, sugar, salt and lemon zes
2. In a separate bowl, combine the milk, melted butter and eggs and mix thoroughly.
3. Add the wet ingredients to the dry ingredients and stir just until combined. Set aside.
4. Wash and dry the berries and slice the bananas. Set aside.
5. Heat the oil in a large, non-stick fry pan over a medium-low heat and spoon tablespoons of the pancake mixture into the pan to make the different sizes of pancakes for each section of the bunny. For each of the pancake bunnies, you will need: 1 head, 1 body and 2 feet. Cook until golden each side.
6. To make the ears, dollop a few tablespoons of batter into the pan and using a non-stick spatula, quickly manoeuvre the batter around to form the oval ear shape.
7. Assemble the bunnies by putting together the different body parts on the plate. Dollop the Greek yogurt on the head and lower body for the hair and tail. Add 2 small dollops on the feet to secure the banana and blueberries.
8. Garnish head and body dollops with the shredded coconut and lemon zest.