9.03.2011

Hootenanny Pancakes

I would love to be able to tell you that my sweet ol Appalachian granny from West Virginia made this wonderful dish, but that would be lying.  I have no Appalachian grandma.  But we can pretend, right?  I have yet to really determine their origins.  Most of what I am finding is that they are German - but then again, I could claim my wonderful German grandma used to make these.... shoot, can't do that either, unless any of my cousins will back me up???   Anyhow, I made these wonderful things for the first time this morning.   They are sort of a yorkshire pudding but sweet instead of savory.   They were just delicious!  I thought that they would go well for when all the kids are home and we have a house full of company.  Easy to mix up, 20 or so minutes in the oven.  You can be making bacon/sausage and setting a table while it cooks.  Cheap, easy and oh so good.  My kind of food!  SIDE NOTE:  The traditional recipe does not have cinnamon and sugar in it.  Those are my additions that I found made it even more yummy!


Hootenanny Pancakes

1 c milk
1 c flour
6 eggs
1 T cinnamon
1 T sugar
dash of salt
1/2 stick of melted butter

Preheat your oven to 400 degrees.  Generously butter a 9 x 13 pan.

Whisk your eggs in a medium bowl.  To the egg mix, add flour milk, cinnamon, sugar and salt.  Mix until well combined, leaving no lumps.

Pour the mix into your prepared pan, then gently pour the melted butter over your batter.  DO NOT MIX.

Put into the preheated oven and bake for 20-25 minutes.  The Hottenanny will rise well above the pan.  Do not open the door until you are ready to remove.

Remove from the oven, cut and serve immediately.  Serve with maple syrup, powdered sugar and fruit, or whatever your heart desires over these scrumptious pancakes.


HOOTENANNY PRINTABLE RECIPE