Ingredients:

  • 3 Large Eggs (room temperature)
  • 1 cup Whole Milk (room temperature)
  • 1 cup All-Purpose Flour, sifted
  • 1 teaspoon Granulated Sugar (optional)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract (optional)
  • 4 tablespoons Unsalted Butter

Instructions:

  1. Preheat your oven to a robust 425°F (220°C). Place the 4 tablespoons of butter directly into a 10-inch oven-safe skillet (cast iron recommended). Place the skillet on the middle rack of the preheating oven for 5 minutes, allowing the pan to become blisteringly hot and the butter to fully melt and begin to brown slightly.
  2. In a blender or large mixing bowl, combine the eggs, milk, flour, sugar, salt, and vanilla (if using). Blend on high speed for about 30–60 seconds, or whisk vigorously, until the batter is smooth, frothy, and completely free of lumps. Allow the finished batter to rest on the counter for a minimum of 20 minutes.
  3. Carefully remove the piping hot skillet from the oven. Swirl the pan quickly to coat the entire base and sides with the hot melted butter. Immediately pour the rested batter into the centre of the hot, buttered pan.
  4. Return the pan to the oven and bake for 18–20 minutes. Do not open the oven door during this time. Bake until the edges are dramatically puffed, high above the rim of the skillet, and deep golden brown.
  5. Carefully remove the Hootenanny from the oven. It will immediately begin to deflate. Transfer the Hootenanny directly to the table or slide it onto a large serving platter. Serve immediately while still warm, garnished with desired toppings (such as powdered sugar and lemon juice).