I asked my daughter if she’d like to help me make some Hootenanny for breakfast the other morning and I got this look:
That basically means something along the lines of “Mom. You’re crazy.”
Or, maybe “How did I end up stuck with the wackadoo for a mother?”
It could also mean “Yep. She’s finally lost her mind.”
Whatever. Children can be so judgemental.
Hootenanny has such a nice ring to it!
Hootenanny, also called Volcano Pancakes, is a super quick, super simple breakfast that tastes like a mix between pancakes and french toast.
It calls for basic ingredients that you’re sure to have around and the kids will love watching it poof up in crazy shapes.
Hootenanny tastes a whole lot like pancakes and French toast, but can you guess why we make it way more often?
This is the perfect kind of morning treat, if you ask me.
Nobody has time to be flipping pancakes or soaking bread in eggs or dealing with a waffle maker at 7am. (Although my best waffles are kind of worth the effort.)
I drenched ours in maple syrup and powdered sugar, but Hootenanny tastes great with fresh fruit on top as well.
The best days always start with copious amounts of maple syrup and powdered sugar.
That’s a fact.
Hootenanny is a perfect breakfast for a crazy mom. Or crazy kids. Or just crazy appetites!
- 1/2 cup butter 1 stick
- 6 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
Preheat the oven to 425 degrees.
Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter.
Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.
Whisk in the flour until well combined.
Pour over the melted butter in the baking dish. Do not stir.
Bake for 25 minutes or until the center is set and the edges are browned.
Serve with maple syrup or powdered sugar.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
adapted from Food.com