Happy Sunday! The second half of your weekend is going to be great, especially with your new weekend pal, the Dutch Bunny. Elsewhere known as a Swedish pancake or a Dutch Baby, this somehow became the Dutch Bunny in our household, and it is an all-time favorite. There are many versions of this breakfast treat, but this recipe—slightly adapted from Sunset magazine longish ago—is about as easy as it gets. Quietly whip it up and slip it in the oven while everyone is having their coffee, grab it in all its puffy greatness out of the oven, and you’ll be a welcome guest or favorite mom forever.
It is great as is or fancied up with fresh berries (like the blueberries that are still going off around here) and whipped cream. If you want to add some seasonal shmance in the fall, lay some thinly sliced apples in the pan with the melted butter, sprinkle them with sugar and brown them before pouring the batter on top. Bad a bing! A fall classic.
Yield: Serves 4, or one hungry teenager.
3 Tbsp butter
3 large eggs
3/4 cup milk
1/2 tsp vanilla
1/2 cup all-purpose flour
2 Tbsp sugar
1/8 tsp salt
Powdered sugar and fresh lemon wedge for topping
Raspberry sauce (optional, recipe follows)
1. Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
2. In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
3. Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Dust with powdered sugar and squeeze fresh lemon on top. Slice into wedges and serve immediately. Top with fresh berries or raspberry sauce if desired.
In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry purée; taste, and add more sugar if desired. Makes 1 1/4 cups.