Hootenanny…hootenanny..hoot, hoot, Hoot!
That’s what we say when eating these pancakes. I’m not sure where that came from, I think I read someone else’s story that their family did it growing up, and it kinda stuck. These are also called “German Oven Pancakes” or “Dutch Babies”. I am not biased against various European countries, so we’ve stuck with Hootenanny Pancakes.
There are also various ways to eat them. Traditionally, they are made in a pie tin, then sliced up kinda like a pizza. My husband likes it with syrup, butter and powdered sugar. I prefer it with fruit of some sort and whipped cream. One thing I love about breakfast is that it’s an easy excuse to eat dessert as a meal without feeling guilty.
This recipe uses a large muffin tin (the kind that makes six muffins, not twelve) to create cute little individual cups to be filled as your heart desires. The optimum fill portion for the best cups is about 1/3 full. if you fill it 1/2 full, they will be thick and not quite form into cups.
1 cup milk
1 cup flour
1/2 tsp salt
1 tsp vanilla
3 TSP butter, melted
additional melted butter
Preheat oven to 375 degrees. Blend all ingredients in a food processor, blender, or with an immersion blender. You want to make sure all the flour is well incorporated and the batter is smooth. Put a tablespoon of melted butter in each of the six muffin divots. Fill each 1/3 full with the batter. Bake for 15-18 minutes, or until puffed up and golden brown. Invert onto a cooling rack.
Fill with your favorite fruit, syrup, Nutella (ooh, that’s a great idea!), or whatever you please. I filled these with Easy Strawberry Topping.
EASY STRAWBERRY TOPPING
3 cups strawberries
1/2 cup sugar
Combine the strawberries and sugar. Let sit for 30 minutes. Mash with a potato masher, or puree.
ALLERGY alert: These can easily be converted to gluten-free by using gluten-free flour. They can be made dairy-free by subbing an alternative milk, and using 100% vegetable margarine or oil in place of the butter.