Ingredients:

  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup all-purpose flour, sifted
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter, cut into four pieces

Instructions:

  1. Combine Ingredients: In a blender or mixing bowl, combine the eggs, milk, flour, sugar, vanilla, and salt.
  2. Whisk/Blend Thoroughly: Blend on medium-high until the batter is completely smooth and airy—about 30 to 60 seconds in a blender, or 2 minutes if whisking by hand. Ensure there are no visible lumps.
  3. Rest the Batter: Transfer the batter to a container, cover it, and place it in the refrigerator to chill for at least 20 minutes (up to 1 hour). This allows the gluten to relax, aiding in a spectacular puff.
  4. Preheat the Oven: Set your oven rack in the middle position and preheat to a very hot 425°F (220°C).
  5. Heat the Skillet: Place the 10-inch cast iron skillet on the stove top over medium-high heat for 2 minutes, then transfer the empty skillet to the preheated oven for 5 minutes to get it smoking hot.
  6. Add the Butter: Carefully remove the piping hot skillet from the oven. Add the 4 tablespoons of butter pieces to the centre. Return the skillet to the oven immediately.
  7. Melt and Brown: Allow the butter to fully melt and start to sizzle—it should be foamy and just beginning to turn golden brown (about 1–2 minutes).
  8. Pour and Bake (Quickly!): Working quickly, remove the hot skillet from the oven. Swirl the skillet gently to coat the bottom and sides with the browned butter. Immediately pour the cold, rested batter into the centre of the hot skillet.
  9. Do Not Open the Door: Return the skillet to the oven and bake for 20 to 25 minutes. Crucially, do not open the oven door during the first 15 minutes, or you risk collapsing the puff.
  10. Check Doneness: The Hootenanny is ready when the edges are dramatically puffed up, tall, and deep golden brown, and the centre has set but still looks slightly custardy.
  11. Serve Immediately: Remove the skillet from the oven and serve immediately while it is still puffed. (It will deflate quickly once exposed to cooler air—that's normal!)