Have you ever eaten a 1/2 stick of butter in one sitting? I have. This recipe is from one of my besties who is an excellent cook, Jill. The first time she made them for me I ate half the pan, while she shared the other half with the children.
You may have heard of this recipe more commonly being called German Pancakes. But since Jill's family calls them Hootenanny, and I wish to be cool, we are going with Hootenanny. (This also happens to be the word Josh's Grandpa Child uses for an ATV 4-wheeler. Also cool.)
If you are not the type of family to regularly eat a stick of butter for breakfast, perhaps you should save it for a special occasion. Such as: Saturdays. The occasion on the particular day I first tried this was that I had recently acquired some Bear Lake raspberry syrup. I have since decided that this will be our traditional breakfast for the 1st day of summer vacation. This year, a day that began the countdown (73 days now) to my impending breakdown when this person:
leaves me to spend more waking hours with her teacher than with me.
Makes 2-6 servings, depending on your pig level (Mine: very high. And as I have with this recipe discovered with my Dylan: also very high)
1 stick butter (salted butter is really good in this)
1 cup flour
1 cup milk
Ideas for serving:
Syrup (I used berry syrup, but Jill usually uses maple)
*Not recommended: more butter
Preheat oven to 425 degrees. Place the butter in the pan and let it melt in the oven while it preheats (you do want to be careful with this-if you don't take it out as soon as the oven is preheated, you risk browning the butter too much). Combine remaining ingredients in a mixing bowl. When the oven is preheated and the butter is melted, pour the batter into the pan. Bake 12-15 minutes, or until set. The pancake will be HUGELY poofy, but will deflate as it cools.
What I discovered my children doing while I was preparing this post:
Just hangin out. On the roof of the garage.