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Dutch Bunny-Apple Pancakes

While on a road trip with my niece Ann, we had these impressive puffed apple pancakes at a small breakfast spot for lumberjacks in the Redwoods of northern California. This recipe is from Bette's Oceanview Diner-Pancake Cookbook.

Dutch Bunny Pancakes!! a la Bette

There's really nothing Dutch (or, for that matter, bunnylike) about Dutch Bunnies. In fact, they were brought to America by early German settlers. Their name is probably a corruption of deutsch and possibly Pfanne, the German word for pan. The traditional German version is made with apples, and I've provided that variation as well.

• 3 eggs

• 1/2 cup butter, melted

• 3/4 cups milk

• Juice of 1/2 lemon

• 3/4 cup all-purpose flour

• Confectioners' sugar

• 1/2 teaspoon salt

Preheat the oven to 450 degrees F.

Beat the eggs and milk until they are well blended. Add the flour and salt all at once, stirring just to combine. The batter will be slightly lumpy.

Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. When the butter is very hot, pour in the batter, transfer the pan to the oven, and bake for 20 minutes or until the pancake is golden brown and puffed.

Sprinkle the pancake with lemon juice and confectioners' sugar. Cut into wedges; serve with maple syrup or fruit preserves.

German Apple Pancake

Peel, core and slice 2 tart apples. Toss with 3 tablespoons sugar, 2 tablespoons lemon juice, and 1/4 teaspoon cinnamon.

Melt 2 tablespoons butter in a heavy skillet or sauté‚ pan. Sauté‚ the apples in the butter until just soft.    Prepare Dutch Bunny batter.


Heat 4 tablespoons butter in a skillet or oval baking dish as directed in the Dutch Bunny recipe. Spread the apples in the bottom of the skillet or dish. Pour the batter over the sautéed apples and transfer the pan to the oven.

Bake about 20 minutes. Sprinkle with lemon juice and dust with confectioners' sugar.

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