Hills And Humps
Hills And Humps are fluffy, oven-baked pancakes with a light, airy texture and a rich buttery flavor, perfect for a hearty breakfast or brunch for family and friends.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Melt butter in a 9 x 13-inch pan in the oven.
- Beat eggs with an electric mixer until well blended.
- Add flour, 1/3 cup milk, and hot melted butter from the pan to the eggs. Mix well.
- Add remaining milk and salt to the mixture. Continue blending with the electric mixer until smooth.
- Pour the batter into the prepared pan with melted butter.
- Bake for 20 minutes until the pancake rises and then collapses.
- Remove from oven, cut into squares, and serve warm with maple syrup or warmed fruit.
Tips & Substitutions
For best results, ensure your butter is hot when added to the batter to create a fluffy texture. If you're out of milk, you can substitute with almond or oat milk for a dairy-free version. Mixing the eggs thoroughly is key to achieving the right rise. Experiment with adding a pinch of cinnamon for a warm flavor twist.
Serving Suggestions
Serve warm, drizzled with maple syrup or topped with warmed fruit for a delightful breakfast or brunch. This dish pairs beautifully with a side of fresh berries or a light salad for a balanced meal. Consider serving alongside Glo'S Key Lime Pie for a sweet finish to your gathering.
Storage & Reheating
To store leftovers, place the cooled squares in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them for quick reheating, but the oven will help retain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hills And Humps contains roughly 526 calories, with 3g protein, 30g carbohydrates, and 44g fat. It is a good source of iron (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1287mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50-50 blend to maintain some fluffiness, or use a lighter whole wheat flour for a better outcome.
What should I do if my pancake doesn't rise?
If your pancake doesn't rise, it could be due to overmixing the batter or not having enough heat in the oven. Ensure your oven is preheated to the correct temperature, and mix just until combined to preserve air in the batter.
Can I make this recipe ahead of time?
You can prepare the batter ahead of time and refrigerate it for a few hours. However, for the best rise, it's recommended to bake it fresh. If making in advance, bake and then reheat as needed for serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).