• 2 tablespoons butter
  • 320 g white spelt flour
  • ½ sachet baking powder
  • 2 organic eggs
  • 400 ml milk
  • 200 g quark
  • 4 tablespoons cane sugar
  • Juice of ½ lemon
  • Butter for frying

For garnishing:

  • Small banana slices, fresh blueberries and whipped cream for garnishing,
    fresh berries and jam to taste


Easter Bunny pancake for long-eared bunnies of all ages

For: Serves 4
Resting time: 10 minutes


  1. Heat the butter in a small pot and cook until brown. Put the flour and baking powder in a bowl and make a hollow in the middle. Mix the eggs, milk, quark and sugar with the brown butter. Use a whisk to stir into the flour until the mixture is smooth. Refine with lemon juice. Leave the dough for at least 10 minutes.
  2. Heat a non-stick pan. Fry the pancakes, consisting of different sizes and shapes (body, head, ears and paws), in the hot butter.
  3. Arrange the pancakes into bunnies on the plates. Hint at the bunny paws with banana slices and blueberries. Make a tail with the whipped cream. Sprinkle with the icing sugar.
  4. Serve with fresh berries and some jam.

Tip: The bunnies are so delicious that they’ll be gone quickly.