When I was a teenager, every year I looked forward to the Christmas brunch party thrown by m dance teacher for her student assistants. Patty, my dance teacher, adored Christmas, so much so that her guest bathroom was decorated for the holiday 365 days a year. She always had the biggest Christmas tree I’ve ever seen, and her walls were completely covered with Christmas stocking. It was magical.
She also served an amazing breakfast that included Dutch Baby Bunnies. These are eggy oven pancakes that puff up with you pour them into a hot pan of melted butter. They’re a bit like Yorkshire pudding or a pancake version of a popover. Also, they’re completely delicious.
The versatility of this recipe adds to the fun. You can add in little bits of bacon or small pieces of chopped up fruit. You can top them with syrup or cooked fruit or sticky sausages. I love food with possibilities. The customization makes this recipe perfect for a party. That and the fact that it’s nearly effortless to make.
Invite some friends over. Get a pan of butter screaming hot. Make Dutch Baby Bunnies. It’s gonna be awesome.
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat your oven to 400 degrees. Put your butter in a 10-inch cast iron skillet or other oven-proof pan and put it in the oven to melt the butter. Be careful not to let it burn.
- In a medium bowl, gently whisk together flour, sugar, and salt. In a small bowl, beat together the milk and eggs. Add the wet ingredients to the dry ingredients and gently but quickly whisk to combine. Mix until just combined and not a second longer. A few lumps are fine.
- Using a pot holder, remove your pan of hot butter from the oven. Pour the batter into the skillet and put it back in the oven. Bake for 20 minutes or until golden brown.
- Remove the baby bunny to a serving plate and cut into wedges to serve. Top with your favorite flavors.