This German pancake recipe is an oldie but a goodie!
I have had this German pancake recipe in my old recipe binder for over 15 years. It is on a tiny scrap of wrinkled paper that is barely holding onto the binder rings by it’s stretched out circle punch. I’m afraid to punch a new hole because it will cover up some of the recipe! I decided it was probably time to type it out and replace it, and while I was doing that, I might as well share it with you!
These are so easy to make and I go through spurts where it seems like I am making them every weekend for months, and then I will be flipping through my book and realize it’s been over a year and I have to make them for dinner that night! My kids absolutely love these…well if it can be smothered in syrup and a fresh dallop of whip cream, it tops the list of favorite foods. I’m pretty sure I could put syrup and whip cream on lima beans and they would ask for fourths and fifths. My daughter also loves to eat leftovers with jam and a dusting of powdered sugar. Yum!
I’ve always called these Hootenanny, and I have no idea where I got that, but I searched the term on Google and it seems I am definitely not the only one! I don’t know how different my recipe is from anyone else’s because the ingredients are so basic. If you haven’t tried these, make up a batch and whisk up some whip cream and serve them for breakfast or dinner. They puff up and the kids think that is so fun to see how much they grow in the oven, and then they like to see how many they can shove in their faces before mom makes them stop. 🙂
German Pancake Puff Pancake or Hootennany Recipe
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 tsp vanilla
- Pinch of salt
- 1/4 cup butter
- Heat oven to 425
- While oven is heating place butter in 9×13 pan and place in oven to let pan heat up and butter melt
- Use a blender or whisk to mix all other ingredients together
- Once butter is melted, remove pan from oven and make sure butter is covering the entire bottom before pouring in batter
- Place pan back in oven and bake for 20 minutes or until light brown and puffy
- Sprinkle with powdered sugar, add some more butter or jam, syrup and whip cream…whatever you want to top it with!
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