• 2 tbl. butter
  • 320 g spelt flour type 630
  • ½ package Weinstein baking powder
  • 2 organic eggs
  • 400 ml milk
  • 200 g quark
  • 4 tbl. raw sugar
  • Juice from ½ of a lemon
  • Butter for cooking

For garnish:

  • One small banana in slices, fresh blue berries and whipped cream for garnish,
    fresh berries and fruit jam to taste.


Easter Bunny Pancake for big and small

For: 4 servings
Chill time: 10 minutes.


  1. Melt butter in a small pan and then simmer until brown. Mix flour and baking powder in a bowl and make a indentation in the middle. Mix the egg, milk, quark and sugar with the browned butter. Using a whisk, mix in with the flour until the batter is smooth. Add a little lemon juice. Let the batter sit at least 10 minutes.
  2. Heat a coated pan. Cook the pancakes in different sizes and shapes (body, head, ears and paws) in the hot butter.
  3. Arrange the pancakes into rabbits on the plate. Make rabbit paws with banana slices and blueberries. Drape the cream into flowers. Dust with powdered sugar.
  4. Serve with fresh berries and a little fruit jam.

Tip: The rabbits are so yummy that you want to eat them as quickly as possible!