Sunday, February 1, 2009

Puffy Oven Pancakes

A.k.a Hootinanny, German Pancakes, Dutch baby

This was a favorite growing up and I still love them. It's a tradition (since college) to make them for one of the mornings of LDS general conference in both April and October. We generally cut the 9X13 pan into 4ths for adults, but kids won't need a piece that big.

Puffy Oven Pancakes:
6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
1 cube butter cut into pieces

1. Put the butter in a 9X13 (I use glass) pan and put into a cold oven. Let the pan heat up as the oven is preheating to 400*. Make sure the butter doesn't burn, but it is imperative that the pan is hot when you put the batter in.
2. Mix the eggs, flour, milk and salt together.
3. Pour the batter into the hot pan and cook for about 18-20 min. It will be big and puffy right out of the oven but will deflate as it cools off. Eat with syrup, jam, fruit, applesauce, powdered sugar, or any other favorite topping.

3 comments:

Juls said...

ha, unless your kids are not my kids :)

Celia Marie (W.) B. said...

J, that's funny. It's true all kids eat differently. I remember getting only half of a 1/4 as a kid and feeling TOTALLY gypped. I always wanted more.

Erin S. said...

I love these puffy oven pancakes! We make those about once a month! YUM!