The annual plan to have rabbit for Easter dinner fell victim once again to the family veto. They don’t know what they’re missing; I love the firm, white meat, which, done properly, is a great change from other white meats like chicken or pork. This year, however, I at least got the word bunny on the menu. It’s a start.
Dutch baby bunnies (often called Dutch babies) are made from a batter very similar to Yorkshire pudding but served with confectioner’s sugar and fresh fruit or preserves. I have no idea where they got the name baby or bunny or whether they’re even Dutch. All I can say for certain is they are delicious and that no bunnies (or babies) are injured to make them.
Most often these fluffy pancakes are made in a cast-iron skillet and then sliced into wedges. I make mine in the same extra-large muffin tin I use for Yorkshire pudding. After 15 minutes in the oven (a little less than Yorkshire pudding) they are high and fluffy and just a little crisp on the edges while still custardy in the middle. I fill them with fresh fruit but ice cream or whipped cream and preserved fruit work well also.
This recipe was inspired by one in Alton Brown’s I’m Just Here for More Food
Dutch baby bunnies
3/4 cup all-purpose flour
3 large eggs, room temperature
3/4 cup milk, room temperature
3 Tablespoons sugar
1 1/2 tablespoons pure vanilla extract
1/2 cup melted butter (clarified if you have it)
1/4 teaspoon salt
Juice of one half lemon
Confectioner’s sugar for dusting
Makes six small or four large baby bunnies
Preheat oven to 400 F
Beat eggs, milk and vanilla extract together until smooth. Stir in dry ingredients (except confectioner’s sugar)until just mixed through.
Heat butter in pan or muffin tin until very hot (watch it doesn’t burn if using regular butter. Clarified can take much higher temperatures without burning)
Pour mixture into pan or muffin tins and bake for 15 minutes. Fill cavities with fruit, squeeze on lemon juice, dust with confectioner’s sugar and serve warm.