This is one of my boys very favorite breakfasts so I thought it was time to bring it our of the archives and into the spotlight with some new pictures! I love to make these oven pancakes for my family because they taste so good and are really easy to blend up and pop into the oven. There are a lot of names for this recipe including, German Pancakes, Dutch Baby, Puff Pancakes, Volcano Pancakes, but we like to call them Hootenannies…just because it is such a fun word to say!
This has become a favorite meal on Sunday evenings. I make two batches, one regular and one using this flour blend for my gluten free boys. The GF version does not puff up as much, but its still yummy! I hope you enjoy this quick, easy and delicious family favorite!
**Just for fun I sometimes add a little vanilla and cinnamon, but I usually forget! Ha! I have this one memorized and throw it together without thinking most of the time! I like the additions when I remember , but its great without too!
Hootenanny Pancake (German or Dutch Baby Pancakes)
- 5-8 Tablespoons of butter
- 6 eggs
- ½ tsp salt
- 1 c. milk
- 1 cup flour
- Optional: add a half a teaspoon of vanilla and a teaspoon of cinnamon
- First turn on oven to 400. Put 5-8 Tablespoons (the original recipe called for the whole cube of butter--I prefer less) of butter in a 9x13 pan. Put the pan in the oven to heat up. It is important to heat up your pan before pouring the batter into it; this makes the the pancake get puffy and form peaks and valleys while it bakes. Usually by the time I have the batter whipped up the butter is melted. (Don't let the butter burn, though.)
- Blend the rest of the ingredients in your blender and pour into the melted, sizzling butter in the hot pan. Bake at 400 for 20-25minutes. The pancake will be all puffed up in crazy "hills" and golden. Serve hot with syrup--and my favorite, sprinkled with lots of berries! Yum!