Best Puffy Oven Pancake Or Hootin Annies Recipes

HOOTENANNY PANCAKES

Steps:

• Preheat oven to 425 degree F.
• Put entire stick butter into a 9 x 13 inch pan.
• Put pan with butter into the oven until butter is melted.
• Beat the eggs, milk, and salt until frothy.
• Add flour.
• Beat until mixed.
• Pour over melted butter.
• Bake for 25 to 30 minutes.
• Serve with syrup or jelly.

PUFFY PANCAKES (OVEN PANCAKES)

Steps:

• Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425. While butter is melting mix other ingredients.
• In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter!
• By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together.
• Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy.
• Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.

SUPER PUFFY GERMAN PANCAKE

Steps:

• Preheat oven to 425.
• While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
• When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
• Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
• Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
• Cook for 20 minutes.
• Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
• Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
• Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.