This is the third batch of hot cross buns in a week as I’m practicing for a morning tea event at our local café next week. These are mini buns, using exactly 40g of dough each (I took some tips from the Great British Bake Off and weighed my dough, to make them all a uniform size). I think I could probably make them just a little smaller. This is the Delia Smith hot cross buns recipe and I used the dough hook on my mixer as my kneading technique isn’t quite there yet.
Then, the Munchkins requested these hot cross bunny pancakes for Easter morning. Every Christmas I make Rudolph the Red Nosed Reindeer pancakes, so Easter has to be something special too!
Here’s the recipe:
Hot Cross Bunny Pancakes
- 1 cup plain flour
- 2 teaspoons baking powder
- a pinch of salt
- ¼ teaspoon Bicarbonate of Soda
- 1 teaspoon mixed spice
- handful of currants
- 2 tablespoons sugar
- 1 egg, lightly beaten
- ¾ cup buttermilk
- 2 teaspoons melted butter
- Sift flour, baking powder, salt, soda and mixed spice in a medium sized bowl.
- Add the handful of currants. Make a well in the centre and add sugar, egg, buttermilk and melted butter.
- Stir the mixture gradually, drawing in the flour from the sides to make a smooth batter.
- Put tablespoons of the batter into a hot, greased pan. Start with a circle, then use smaller spoonfuls of batter to make your bunny ears.
- Cook until bubbly on top, turn and brown on the other side.
- Butter and jam your bunnies, if that’s how you like ’em.
- Then have fun making bunny faces: I’ve used little smarties for eyes, banana slices for cheeks and a raspberry for the nose. The whiskers are dried bananas cut into thin lengths. The mouth is a banana slice cut in half and an apple corer makes it into a moon shape. The bit remaining from cutting the moon is squared up and joins the mouth to the nose.