Puffy Oven Pancake or "Hootin' Annies"
photo by Anonymous
- Ready In:
- Heat oven to 450 degrees F.
- In blender or bowl, blend together eggs, milk, flour, and salt.
- Melt butter in 9x13 pan in oven.
- Remove pan from oven.
- Pour in batter.
- Return to oven and bake (without peeking) for 18 minutes.
- Pancake should be very high and puffy.
- Remove from oven and cut into 6 large squares.
- Serve immediately.
Questions & Replies
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A staple for Christmas Morning. I’ve been eating Puffy Pancakes since birth.... my South African mother made this every Sunday and especially for holidays! If you add the flour and milk slowly, to the eggs while whisking/beating it allows more air into the mix..lots of bubbles!!, this makes the Puffy Pancakes Peak like little mountain tops and they tend to rise better too this way! The only way to eat these, truly, are with peaches and plain yogurt. MY GOODNESS!! I have tried a many variation in my 32 years, seriously ate these weekly growing up, and I swear by Plain yogurt and Freestone peaches in syrup. Throw the can of peaches in a pot and heat over the stove. You can add a little cornstarch to thicken the syrup... et voila! Enjoy your creation and make sure you bring the kids into the kitchen before opening the oven!! The great thing about this recipe is the entrance from oven door to table... but the Peaks and height will fall fast so have the kids close by for an exciting introduction to this amazing and simple Puffy Pancakes recipe
Also known as "Dutch Babies" to some ('Dutch' being the Americanized 'Deutsch') -- great with powdered sugar and lemon juice or powdered sugar and jam. Really good for a Sunday dinner. :) If you DON'T start with a hot dish, you will not get the puffiness. I use an iron skillet, and decrease the oven temperature to 400 or 425. I love it like it is -- but if you are one who thinks it is 'too eggy', you can increase the flour and the milk by one-half cup, each.