Breakfast is always a big part of my family’s Easter morning plan, and last year we had fun creating bunny pancakes both in shape and by adding a bunny’s favorite food: carrots. The kids had no idea that carrots and applesauce were part of the mix when these were first served. This pancake recipe paired perfectly with a side of fruit that was turned into an Easter bouquet.
Carrot-Applesauce Pancakes
3/4 cup low-fat milk
_ cup carrots, fresh and pureed
4 ounces cinnamon applesauce
1/8 cup raw sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour, unbleached
1 tablespoon baking powder
1 teaspoon cinnamon
Non-stick cooking spray
Mix everything together with an electric mixer or, for a little kid fun, put all of the ingredients into a blender and let the kids blend it up. Heat a griddle to medium, coat with non-stick cooking spray and pour the batter slowly. Cook one side until it’s golden brown and flip.
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Pureed carrots: Create pureed carrots by placing fresh baby carrots or fresh peeled and sliced carrots into and mini food processor. Pulsate them until they are pureed and finish by adding in the applesauce and continuing the process until all carrot pieces are broken down.
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Create a bunny Face: Fill a decorating tube with a wide metal writing tip with some of the batter. Create the eyes, nose, whiskers and mouth on the pan first. In doing this step the face will begin to cook first. Add extra batter over the top to create the head and then add the ears. When you flip the pancake, you will see the face on the other side.
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Serve with a side of fruit: Use ridged fondant cutters to create flowers in honeydew and cantaloupe melons. A metal tulip cookie cutter that is fairly durable will create fabulous pineapple flowers. Easter egg shaped cookie cutters are great in watermelon.
You can join Jodie monthly and get more recipes through the online Price Chopper Kids Cooking Club that is free and can be found at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.
