Hootenanny pancakes are very popular at our house at the moment! They’re very quick and easy to make, and there’s not too much washing up at the end. (Guess who does the dishes over here?)
These are so yummy that the first time we tried them (at breakfast), I had to make them again for lunch!
Mrs BBS discovered them because we had 5 dozen eggs to eat in a week. So we needed something that would use up a lot of eggs fast, and something different from the baked custard we normally have when we have spare eggs.
We have eaten them with strawberries & cream, ice cream and maple syrup (YUM!!!), fruit sauce and cream with a dusting of icing sugar… all sorts of combinations. And since there are no sweeteners (unless you choose to ‘add’ something ) it’s all good for you! (ahem… not counting the ice cream!)
1 cup milk
1 cup self-raising flour
1/4 cup of butter (please don’t tell Mr BBS it has so much butter – he’ll be sick, and we’ll be Banned)
Preheat your oven to 220 degrees C or 425 degrees F.
Beat your eggs while you wait.
Then add the milk.
Then beat in the flour. The pancake is actually fluffier if you sift your flour. Or you can just chuck it in. (like me! )
By now, hopefully your oven is hot. Use a large lasagne dish, and throw in your lump of butter.
Once it’s melted, pour in the batter.
The recipe I used said 25 minutes; since we have a fast oven, I only put it in for 20.
Watching it is fun – you can literally see it puff!!
Then pull it out of the oven and… Enjoy!