Puffy Oven Pancake or "Hootin' Annies"

From: Mark & Stacy

On Apr 26, 2008

I loved how this puffed up on the sides, but I felt that the middle seemed too "flat." My husband thought it had 3 distinct textures and he never knew what he was going to get in each bite. The directions weren't clear on how much to mix it, so maybe that was my problem. I don't like eggs, so I used Minta's suggestion of increasing the flour and milk. We flavored it with butter, powdered sugar, and maple syrup. We won't do this often, but I do think it will be something different to do once in a while.

From: LooksGood

On Jan 8, 2008

Beautiful texture - pleased the whole family. I will double next time for family of 5. Delicious with powdered sugar or maple syrup. Similar flavor to French Toast. Thanks for posting!

From: ~*Miss Diggy*~

On Sep 4, 2006

I was first introduced to this when I first got married from a church cookbook. This is a great breakfast. I put butter on while it is hot and sprinkle powdered sugar on top...MMMMMMMM!!!

From: Minta

On Oct 4, 2003

Also known as "Dutch Babies" to some ('Dutch' being the Americanized 'Deutsch') — great with powdered sugar and lemon juice or powdered sugar and jam. Really good for a Sunday dinner. If you DON'T start with a hot dish, you will not get the puffiness. I use an iron skillet, and decrease the oven temperature to 400 or 425. I love it like it is — but if you are one who thinks it is 'too eggy', you can increase the flour and the milk by one-half cup, each.