Bunny Hotcakes with Apple Butter Cream
- 2 cups just-add-water pancake mix
- 1 1/2 cups apple juice
- 1 1/2 teaspoons ground cinnamon
- 1 (8-ounce) container whipped cream cheese
- 2/3 cup apple butter
- Cooking spray
- Shredded coconut
- 2 drops yellow food coloring
- Star-shaped dragees
- 1 bag mini-marshmallows
- Special equipment:
- Bunny-shaped cookie cutter
- Egg-shaped cookie cutter
- Chick-shaped cookie cutter
To make the hotcakes: In a medium mixing bowl, whisk together the pancake mix, apple juice, and cinnamon. Set aside.
Lightly spray a large skillet with cooking spray and heat over medium heat. Using a 1/3 cup measure, scoop the pancake batter into the skillet. Flip the pancakes when they start to bubble. Cook an additional 1 to 2 minutes, or until golden brown. Remove pancakes to a cooling rack.
Using the shaped cookie-cutters, create several bunny, chick, and egg shapes from the cooled pancakes. Spread the tops completely with the reserved apple butter cream.
To decorate: Sprinkle the bunny and egg pancakes with shredded coconut. Create yellow "fur" for the chicks by shaking in a plastic bag 1 cup shredded coconut with 2 drops yellow food coloring until coated. Top the chick pancakes with the yellow coconut. Add star-shaped dragees to the bunny and chick pancakes to create "eyes." Finally, complete the bunny pancakes by adding a single mini-marshmallow to rear, creating a puffy "tail."
Recipe courtesy of Sandra Lee