Bunny Hotcakes with Apple Butter Cream (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
bunny-shaped cookie cutter |
egg-shaped cookie cutter |
chick-shaped cookie cutter |
Directions:
1. To make the hotcakes: In a medium mixing bowl, whisk together the pancake mix, apple juice, and cinnamon. Set aside.
2. In a small mixing bowl, combine the whipped cream cheese and apple butter until smooth. Set aside.
3. 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.
4. 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.
5. 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.
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