For the pancakes

• 1 1/4 cups flour
• 3 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 1/2 cups milk
• 2 tablespoons butter, melted and cooled slightly
• 1/2 teaspoon vanilla extract

For the decoration

• Semi-sweet chocolate chips
• White chocolate wafers
• Whipped cream or large marshmallows
• Shaved coconut

For serving

• Butter
• Warm maple syrup
• Strawberries or other fresh fruit

1. Start the batter—Preheat oven to 90°C, to keep pancakes warm before serving. In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside. In medium bowl, beat together egg, milk, melted butter, and vanilla extract
2. Finish the batter—Pour wet ingredients into flour mixture and stir to combine. Batter will be lumpy—resist the urge to over mix or pancakes will be tough. Let batter sit for about 10 minutes
3. Prep the ceramic non-stick skillet—Place ceramic non-stick skillet over medium heat and add a little butter. When butter is melted and sizzling, spoon batter ontceramic non-stick skillet, cooking in batches as space allows. Use about 1/4 cup for the body, 1/8 cup for head, 2 small circles for feet, and 2 small ovals for ears. When pancakes are bubbly and edges begin to brown, flip and cook for another couple of minutes. Transfer pancakes to preheated oven to keep warm and melt a bit more butter in ceramic non-stick skillet between each batch
4. Assemble the bunnies—Place ears at the top of a large plate and layer head on bottom edges of ears. Layer body on the bottom edge of head and add feet at the bottom. Place a white chocolate wafer in the middle of each foot and add three chocolate chips in a semi-circle underneath. Add a dollop of whipped cream or a large marshmallow for the tail and cover in shaved coconut