Dutch Baby Bunny

This is easy, and good brunch food. I guess it's a dutch pannenkoeken. I often make one when I'm home for lunch and don't have handy leftovers. Either a full recipe or 1½ recipe go well in a 12" cast iron skillet. It's good with or without bacon, though you may want to add more salt if you make it with unsalted butter and no bacon. We don't usually have vanilla sugar, so I use granulated sugar and add a little vanilla extract to the liquid. They usually puff up higher than the one in this picture.

Dutch Baby Bunnies

½ cup flour
2 tbl. vanilla sugar
¼ tsp. salt
4 tbl. butter [I usually use 2-3 tbl.]
½ cup milk
2 eggs
3 strips bacon, cooked and crumbled

Preheat oven to 400ºF.

Put the butter in the skillet and place a 10" cast iron skillet into the oven to melt the butter. Watch out--- don't let it burn.

Combine the dry ingredients (except the bacon), then the wet ingredients in a separate bowl, and mix the wet into the dry, then add the bacon.

Remove the skillet from the oven. Pour the batter into the skillet and bake for 20 minutes, or until golden brown.

Remove the skillet from the oven and transfer the bunny to a serving plate.

Sprinkle with more vanilla sugar and top with desired topping [usually maple syrup for me]. Cut into wedges and serve immediately.

From I'm Just Here for More Food by Alton Brown