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Hop To It!

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Try these easy-to-make, Easter-themed treats – they’re guaranteed to put a spring in the whole family’s step.


Makes 4

– 100g plain flour
– 2 eggs
– 1tbsp vegetable oil
– 300ml milk

Put the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and crack the eggs, vegetable oil and 50ml milk into the middle. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Then beat until you have a smooth, thick paste. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in the remaining milk until you have a batter that is the consistency of single cream.

Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a not-to-thin, even layer. Cook for about 30 secs until the pancake is golden underneath. Then, flip the pancake using a palette knife and cook for another 30 secs. Continue with the rest of the batter, stacking the pancakes onto a warm plate.

To make an easter bunny, cut out 5 pancake circles for the face, eyes and cheeks. Arrange on a plate, then add two slices of banana and two blueberries to make the eyes, a raspberry for the nose, strips of cheese for the whiskers and two banana halves for the ears.

Landscape in post image 600x400


Serves 12

– 230ml vegetable oil
– 100g natural yogurt
– 4 large eggs
– 1½tsp vanilla extract
– ½ orange, zested
– 265g self-raising flour
– 335g brown sugar
– 2½tsp ground cinnamon
– ¼ fresh nutmeg, grated
– 265g carrots, grated
– 100g sultanas
– 100g walnuts, chopped

For the icing
– 100g salted butter
– 300g icing sugar
– 100g soft cheese

Heat the oven to 180˚C and prepare two 20cm cake tins. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Add the wet ingredients to the dry, along with the carrots, sultanas and half the nuts. Mix well to combine, then divide between the tins.

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins.

To make the icing, beat the softened butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and the remaining walnuts.

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