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Summer Breakfast

July 12, 2011

We celebrated the Fourth a little early with family and friends.  The kids and I spent July 4-8th in southern Utah visiting family and the amazing parks!  For the last couple of years the Hubs has put on a huge fireworks show for Family and Friends for the 4th in our backyard.  We tell people it’s the best backyard fireworks show you’ll ever go to, and this year he lived up to that reputation once again.  We had a great crowd to go with the fabulous show.  My mother-in-law and I served up about 260 root beer floats to the guests before the show started.  I have a no-fail formula I’m happy to share if you find yourself needing to serve root beer floats to a crowd, just let me know.  It’s quite an event, and word on the street is it was better than the in town show on the 4th.

Sunday we shared special breakfast in honor of Independence Day.  My brother made a hootenanny, that I served with homemade strawberry and blueberry syrups and homemade whipped cream.  So yummy!  Hootenannies are a favorite from our childhood and my children are starting to request them for special family breakfasts.

What is a hootenanny?  It’s a baked egg pancake that can be topped with maple syrup or fruit.

The recipe is very simple.  Just remember the numbers 6 and 1.

6 tablespoons of butter, melted in a 9×13 pan (your oven does this beautifully).
6 eggs beaten in a medium/large mixing bowl.
1 cup of flour, 1 cup of milk and 1 teaspoon salt, whisked/blended well into the eggs.

Bake a 400 for 20 minutes and you get this::

For the very best results, whirl up the mixture in your blender.  But we’ve found that it’s really hard to tell when it’s been made in the blender vs a mixer or by hand with a whisk.  They also bake up beautifully in muffin tins.  Use about 1/4 cup of batter in each cup and bake – perfect little servings that hold your favorite toppings.

I hope you’re enjoying your summer.  Ours continues to be a busy one filled with travel, adventures and family!


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