Elmlea has partnered with Emily Atack to create a series of easy Easter recipes which are perfect for prepping for the long Easter weekend, freeing up time for readers to spend with family and less time stressing about the Easter feast!

Emily Atack with Elmlea

Emily Atack with Elmlea

INGREDIENTS

For the pancakes

· 135g plain flour

· 1tsp baking powder

· ½ tsp salt

· 2tbsp golden caster sugar

· 135ml milk

· 1 large egg

· 2tbsp melted butter

· A little sunflower oil

To serve

· Elmlea Double

· Maple syrup

· Bananas

· Blueberries

· Strawberries

· Sultanas

Method

1. Sieve the flour, baking powder, salt and sugar into a mixing bowl.

2. In a jug whisk together the milk, egg and melted butter.

3. Pour the milk mixture into the flour and whisk until smooth.

4. Heat a non-stick frying pan over a medium heat. Add 1 tsp of sunflower oil and swirl around the pan.

5. Using a ladle, add a generous amount of the batter in a round for the bunny’s body. Cook until bubbles start to appear on the top, flip over and cook for 30 seconds and remove from the pan.

6. Now do two slightly smaller rounds for the Bunny’s head.

7. Eight small ovals for the hands and feet, and 4 longer strips for the ears.

8. Place the body pancake towards the bottom of the plate, leaving some room to add the head and ears, if the ears overhang that’s ok.

9. Place the two hands and feet either side of the body.

10. Whip the Elmlea until soft peaks. Using a piping bag and nozzle, pipe a lovely rose on top of the pancake for the tail and also along the ears.

11. Place the sultanas to look like toes, sliced banana for the feet pads, and add blueberries for the eyes.

12. Place sliced strawberries into the Elmlea and finally drizzle with a little maple syrup.