HOOTENANNY (& Gluten-free version)

Hootenanny

*****

I got this recipe from my mom and its a weekly mainstay. I have no idea if I spelled this write, or to be honest what this is even called. This is our version of German pancakes, although I've heard some people say German pancakes are more like crepes. So Hootenanny is an appropriate term since according to Wikipedia, it's definition is something who's name you forgot. Kind of like whatchamacallit? Anyhow, it's a puffy pancake and it's DELICIOUS!

INGREDIENTS:

1 cube butter

6 eggs

1 c. flour

1 c. milk

little vanilla (I use about a capful)

dash salt

DIRECTIONS:

1. Melt butter in 9x13" glass pan while preheating the oven to 400*. (Just melt it, don't burn it)

2. In blender, mix eggs, flour, milk, vanilla and salt.

3. Pour mixture into hot pan with melted butter. (Straight in, DO NOT MIX, the bottom will immediately start to set, this is good, don't mess with it.)

4. Bake at 400* for 15 min.

5. Serve with powdered sugar and maple syrup.

GLUTEN-FREE HOOTENANNY

INGREDIENTS:

1/2 c. butter

3 eggs

1/2 c. milk

1/2 c. gluten free flour (I use an all-purpose blend, you can use plain rice flour and it works, but a blend works better)

little vanilla

dash salt

DIRECTIONS:

1. Melt butter in 8x8" glass pan while preheating the oven to 400*. (Just melt it, don't burn it)

2. In blender, mix eggs, flour, milk, vanilla and salt.

3. Pour mixture into hot pan with melted butter. (Straight in, DO NOT MIX, the bottom will immediately start to set, this is good, don't mess with it.)

4. Bake at 400* for 12 min.

5. Serve with powdered sugar and maple syrup.

** Other than the puffy factor, little is lost in making this gluten free. I've served the gluten free version to my boys and they didn't even notice.**

ENJOY!