Saturday, November 27, 2010

Hootenanny Heaven

Happy hootenanny day my friends out in Blogger land. I just love the holidays and all the family times and fun that comes along with them. The last couple days my house has been host to an assortment of nieces. MUCH to the delight of my munchkin. It's been so fun hearing the giggles, games, and goings on having a house full of kids. Which got me to reminicing. Some of my favorite times growing up is when my cousins could come and sleep over at my house. When I was young, I had to be homeschooled for a few years due to my celiac being so bad. Consequentially I missed out on a lot of friends, sleepovers, and such. Especially since I had such a strict diet, other parents were hesitant to have me over for fear of accidently making me sick. That being said, the times my cousins came to play were some of the best memories of my life during that time. Each time they would come over, my mom would always make her Hootenanny (or German Pancake as it's otherwise known). I figured what better breakfast to make this morning for my house full of girls?

Funny thing is about pancakes, according to Wikipedia, archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies. Yes, I know......I looked up an article in Wikipedia about pancakes. I know I am a nerd and I am addicted to Wikipedia. It's one of my all time favorite websites lol!

Alright folks, here is the breakdown to the Hootenanny.

Start off by preheating your oven to 350
(speaking of prehistoric times, I believe my oven was manufactured in that time period...)

Next get 1/4 cup of butter or margarine and place in a 9x13" pan

Now place the pan with the butter in your oven while it heats up. Then grab your blender and toss in 1 cup milk, 6 eggs, 1/4 tsp salt, 3/4 cup brown rice flour, 3/4 cup sweet rice flour, and 1/4 cup potato starch. Now, I chose potato flour this go round as the fine powdery quality makes the final product lighter and more airy which is necesary for this recipe. It will also lend a more fuller flavor and help it brown better than the tastless tapioca starch.

Blend until all ingredients are thoroughly incorporated. By this time the butter should be melted, grab a basting brush and grease along the edges of your pan. Pour in the batter and bake for 40-45 minutes.


Next serve it to one of the little princesses running abound

I ate mine with Muscadine Jelly. A southern comfort food made and provided by my best foodie friend Sharla :) YUM! You can also top it with maple syrup, jams, jellies, ect :)

Have a great morning my friends!


  1. This gluten free recipe was better than a normal hootenany.

    -Somone who is very picky about breakfast food!

  2. OMG love this post! Love the sunrise/set shot too :) I'm so glad you are loving my muscadine jelly!!
    BTW I like your prehistoric oven! :D ~love, your ATNB Shar

  3. Hootenannys at your house are some of my best memories. My favorite topping was vanilla ice cream. Your mom was so much fun.

    After you guys left Thanksgiving the other night I had Abby begging me to spend the night at Makensie's house. It brought back so many memories of us doing the same thing.

  4. I totally agree Tara!!! Cousins sleepovers are some of my best memories :) Love you!

  5. I had to leave a comment, because you are the only other person I know (besides my family and the friends who gave us the recipe) who calls them hootenanies! Most people just look at me like I'm strange. :)

  6. Melissa, YAY there is SOMEBODY else out there in cyberworld that calls these tasty breakfasts Hootenannies lol!

  7. My hubby and I have been looking for this gf recipe! So excited to find his fav food recipes can be made gf! Thanks a bunch!