Day 32: A Healthier Hootnanny!

I have to admit...while I'd heard of a Dutch Baby pancake, I was completely thrown off by the term "Hootnanny". See, I'd grown up thinking a hootnanny was a hell of a rowdy party happening somewhere out in the Ozarks. 

Silly me!

A Healthier Hootnanny

So, possibly, this isn't "healthier" per se, but it is more gluten friendly! After using it as a replacement for regular white AP flour in the stroganoff, I thought to myself, Self...what else might this be good in? And a'scrolling through my FB, I came across a recipe for Hootnanny that perfectly fit the bill.

Ingredient roundup: 

*Butter

*Eggs

*Milk

*Salt

*Flour

*Cinnamon, Vanilla, & Nutmeg

First things first, you preheat that oven to a lovely, toasty 425. And, to save time, while that oven is preheating, you put the butter in your casserole dish and pop it in to melt.

Side note: This same technique is the one I use when I'm making my candied pecans at Christmas time. You're killing two birds with one stone, here. 

Also? Seriously. This green casserole dish is one of my favorite pieces of cookware. You'll be seeing it a lot. 

Now, as the butter melts, you get started up top with beating the crap out of the eggs and milk, salt, cinnamon, nutmeg, and 'nilla.

Well, perhaps not beating the crap out of them. No need to be violent. Just until they're all frothy.

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Then you add in the flour and whisk it some more until you have a nice, mostly lump free batter. And that oat flour? It makes the whole kitchen smell delish.

And then you pour all of that right into the already preheated, pre-melted butter and let it bake.

No more mixing. Don't mess with it.

Just pour it over the butter, slide it back into the oven and let that magic happen.

And it *is* magic, because let me tell you, I watched this bake from across the room and was amazed. I completely understand why they're called Volcano pancakes.

When it's done (about 25 minutes or so later), you're going to have something that looks like this: 

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Don't let the weirdness of it fool you. This stuff is insanely delicious. And your house will smell amazeballs.

Tempted though we were, we didn't go hog wild and eat the whole pan. Only half of it. 

There are many ways to serve it, but the two most common are with maple syrup or with powdered sugar.

As we didn't have any powdered sugar, but have plenty of maple on hand, that's what we went with.

What does it taste like? Well, it's a delightfully strange mashup of pancakes and french toast. And by "strange", I mean "delicious". The oat flour really gives it that extra depth, that oomph of something that makes it exceedingly more tasty. 

Enjoy!

~Snarkstress