I have no idea what the ethnic roots of this recipe are. A friend called it a Dutch Baby, and based on Wikipedia it is possible that it comes from the Germans rather than the Dutch. After a quick google search, I see that my family is not alone in calling it a hootenanny. Regardless, this recipe comes from my mom and I’ve loved it all my life. It’s easier than making regular, old pancakes. It has a more eggs and milk and no sugar than traditional pancakes, so it makes for healthier breakfast pancakes, depending on how much syrup you eat with it.
The real reason that everyone loves this pancake is only partly due to its deliciousness, but the artful sculpture that comes out of your oven—and every time it is a new work of art. The note on the recipe is “looks crazy, but great for bunch.” I make it for sleepovers with friends and family, young and old. Everybody likes this one and we pause, oooo and aaaahhh over it before we slice it up and devour it.
And for those who are familiar with the Yorkshire pudding: yes. It is basically the same. When my British mother-in-law taught me how to make Yorkshires, I realized that the ingredients and concept are similar. We just make ours in one pan and serve it with syrup instead of gravy. Really, it’s a win either way.
1 cup flour
1 cup milk
½ cup butter, melted
1. Preheat oven to 425°C.
2. Mix milk and flour together, adding eggs 2 at a time. Beat until smooth.
3. Pour melted butter into a 9×13 pan (should be at least 1-2 inches deep).
4. Pour egg mixture over the butter. The butter will creep over the batter on the sides. This in normal.
5. Place in center of oven, leaving some room over the top of the pan because it will grow.
6. Bake for 25 minutes, or until the pancake gets a nice rich brown on the peaks.
7. Remove from the oven, and admire the particular sculpture that you’ve created.
8. Cut and serve fresh out of the oven. It will begin to collapse somewhat as you cut into it.