Bunny Pancakes — The Morning Zoe Took the Skillet

Labor Day weekend. Derek grilled — burgers this time, thick, hand-formed, with caramelized onions and a special sauce he developed through "iterative testing" (his words) — meaning he made it twelve times until he got it right. The man cannot simply cook. He must optimize.

Zoe had Maya over. They ate burgers in the backyard and laughed about everything. I watched from the kitchen window and thought about Vanessa and me at fifteen, and how friendship between women is the scaffolding that keeps the building standing when the walls crack. Twenty-four years with Vanessa. We've survived marriages, divorces, cancer, death, and the disagreement about whether potato salad should have raisins (it should NOT).

Isaiah called from Charlotte. He's made a friend named Terrence, also on the basketball team, who "can cook," which from Isaiah means Terrence probably knows how to heat a frozen pizza. I asked if HE was cooking. He said, "I made greens again." One-recipe repertoire. Collard greens. I'm not mad about it because the greens are perfect and perfecting one thing is better than being mediocre at ten.

Big breakfast Monday — Labor Day tradition. Pancakes, scrambled eggs, turkey bacon (Curtis noticed, was unhappy, ate three pieces). Zoe made the pancakes — buttermilk, from scratch — and flipped them with a confidence that made me realize she's ready for the skillet. Not the Folgers can. But the cast iron. Mama's skillet. Maybe this year. The passing of a skillet is a ceremony in this family, as serious as a baptism and twice as greasy.

Watching Zoe flip those buttermilk pancakes Monday morning — confident, unhurried, not a single one stuck to the pan — I knew she was ready for something more than the nonstick. She’s ready for Mama’s skillet. But before we get to ceremonies, we start with fun, and these bunny pancakes are exactly what our Labor Day breakfast looks like when someone new steps up to the stove: a little playful, made completely from scratch, and better than anything you’d pour from a box.

Bunny Pancakes

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 (about 8 bunny pancakes)

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted, plus more for the skillet
• 1 teaspoon pure vanilla extract
• Whipped cream, for ears and decoration
• Mini chocolate chips, for eyes and nose
• Sliced strawberries or banana rounds, for serving

Instructions

1. Whisk the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Mix the wet ingredients. In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
3. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine — do not overmix or the pancakes will be tough.
4. Heat the skillet. Place a cast iron or nonstick skillet over medium heat. Brush lightly with butter and let it heat until a drop of water skitters across the surface.
5. Shape the bunnies. For each bunny, pour about 1/4 cup of batter onto the skillet to form a round head. Immediately add two small oval drops of batter just above it for ears. Cook until bubbles form across the surface of the head and the edges look set, about 2 minutes. Flip carefully and cook 1 to 2 minutes more until golden.
6. Decorate. Transfer the bunny pancakes to plates. Use a small dollop of whipped cream to outline each ear, and press mini chocolate chips in place for eyes and a nose. Add sliced fruit on the side.
7. Serve warm. Serve immediately with maple syrup and softened butter. These do not hold well, so cook in batches and eat as you go.

Nutrition (per serving)

Calories: 290 | Protein: 8g | Fat: 9g | Carbs: 43g | Fiber: 1g | Sodium: 390mg