Hootenanny
4 tablespoons butter
6eggs
1 cup milk
1 cup flour
1/2 tsp. salt
Place butter in a 9x13 cake pan. Place in a 400 degree oven for 3-5 minutes until the butter melts. While the butter is melting beat eggs with a whisk in a large bowl. Add milk and beat well. Add flour and salt. Beat until smooth. Immediately pour egg mixture into the hot cake pan. Bake in the oven for 20 minutes or until puffed and lightly browned. Serve with powdered sugar, syrup, or Apple-Raisin Sauce.
Apple-Raisin Sauce
3 apples, peeled, cored and thinly sliced
1 1/4 cups apple juice or water
1/2 cup raisins
3 tablespoons sugar
1/2 tsp. ground cinnamon
1/8 tsp ground nutmeg
Put all ingredients in a pan, bring to a boil, cover and simmer for 7 minutes or until apples are just tender. Stir together 2 tablespoons cornstarch and 2 tablespoons cold water. Add to the apple mixture. Cook and stir until thickened and bubbly. Cook and stir for two minutes more. Stir in 2 teaspoons butter. Makes about 3 cups.
It looks delicious! I've had it with apple syrup but never with apples - I'm going to try it.
ReplyDeleteWe know them as German Oven Pancakes. I've also heard them called Dutch Babies. My baby girl called them Poofy Pancakes! LOL How does one food get so many crazy names?? Oh yeah, 'cause they're fun! :-)
ReplyDeleteWe love German pancakes here too. But we haven't had them with the apple sauce. We aren't big on raisins here either so I will give it a try minus the raisins as well. YUM!
ReplyDeleteWe call them "monster pancakes" here.
ReplyDeleteI love that you call them hootenany because that is what I grew up calling them. Paul on the other hand called them Big Pancakes. For father's day our first year of marriage I got his recipe to make Big Pancakes and then I realized it was just hootenanny. His family all laughs at the name I use.
ReplyDeleteOh, that picture made my mouth water. I'm definitely going to have to try that one! thanks.
ReplyDeleteWe love them too! Only we stick to powdered sugar and syrup. Yum!
ReplyDeletethat looks awesome!!!
ReplyDeleteOh my, that looks delicious!! I'll be right over.......=)
ReplyDeleteCan I just tell you how awesome you are to post FHE lessons and flannel board stories here? Thank you so much- you are my hero!
ReplyDeleteJonny made these the other day...they had flour clumps in them;)
ReplyDeleteThis is one of our family's favorites. It is fantastic with sugared strawberries and cream but my favorite it chokecherry vanilla syrup.
ReplyDeleteThese will be the ruin of my oven light, though, because the kids love to turn the light on to watch them puff up.
that sauce looks divine. i've had these before with syrup and i'll admit i always wondered what the big deal was. but they look mighty fine with the apple-raisinless sauce!
ReplyDeleteMy daughter just made this for us again. We love it!
ReplyDeleteMy family learned about these in England and there it's called Yorkshire Pudding. And they are usually served savory instead of sweet. It's most common to serve it with gravy like with roast beef.
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