‘I sure do love the Forum,” Sultan cook Anita Esser writes. “I just read about Emily Zylstra’s hootenanny pancake. My hooligan pancake is almost like it.
“Here are the differences: First of all, my directions say that you must make it in a glass 9-by-13-inch baking pan. Then it says that you should take out the top rack in the oven, and bake it on the lowest rack. This is because it rises very crazy (like a hooligan).
“I turn the oven on and put the butter in the pan, and slowly raise the oven temperature, bit by bit, so it doesn’t burn. I kind of stir the butter a little now and then. My recipe calls for 6 eggs, 1 cup flour, 1 cup milk and a whole stick of butter. It doesn’t call for any salt, but as you can see, it calls for an extra 1/4 cup of butter. Bake it at 400 degrees for 30 minutes.
“We always shake some powdered sugar on it when we take it out of the oven. Then we have it with syrup and sometimes blueberries or strawberries.
“I’m going to try Emily’s hootenanny one next time. I don’t know why mine doesn’t call for salt, and I don’t know how it would be with less butter, but I am going to try it.”
Now, so you can see exactly what Anita’s talking about, in case you missed it the first time or have misplaced it, here is Emily’s recipe for:
Hootenanny pancake
1/4 cup (1/2 cube) butter
6 eggs
1 cup milk
1/4 teaspoon salt
1 cup flour
Maple syrup, jam or powdered sugar with a squeeze of lemon
Preheat oven to 425 degrees. Put butter into a 9-by-13-inch baking pan and put pan in oven until butter is melted.
Meanwhile, in a medium mixing bowl, beat the eggs, milk and salt until frothy. Add the flour and beat until mixture is smooth. Pour over melted butter in pan and bake for 25 minutes. If desired, serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
The next Forum will appear in Monday’s Good Life section.
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