It’s the weekend again! Yay! And I’m on breakfast duty, again….so I’m making my version of oven pancakes, or hootenanny pancakes. My kids call them “Princess Tower” or “Volcano” pancakes. The original recipe is from Food.com. I’ve tried to make it a bit healthier, but these really are more of a treat! I swap out the wheat flour for barley flour, decrease the butter, and add another egg. These pancakes are like a gigantic popover. Lots of eggs in this recipe, so remember when you have this that you will probably fill your egg quota for at least the next few days!
Smother in syrup, whip cream, and berries, and you have a very fast version of a Belgian waffle!
1/4 cup butter
1 cup milk
1/4 teaspoon salt
1 cup flour
Preheat oven to 425 degree F.
Put entire stick butter into a 9 x 13 inch pan.
Put pan with butter into the oven until butter is melted.
Beat the eggs, milk, and salt until frothy.
Beat until mixed.
Pour over melted butter.
Bake for 25 to 30 minutes.