Around the time Cranberry Pie came into my life, a friend shared her recipe for Houligan.  I’ve seen it called different things over the years but they all share the same basic recipe.

My recipe was hastily scratched on the back of some handwriting practice paper from my oldest daughter oh-so-many years ago.   I think she was three at the time.   I make this for breakfast or brunch every holiday and serve it with Cranberry Pie.  The buttery taste of the eggs blends perfectly with the tart and sweet pie.  Try it!  You’ll like it!

This pictured recipe shows the recipe that I use for a 9X13 pan.  Today, I decided to halve the recipe and make it in a cast iron skillet.  It turned out nicely.  I’ve included both versions of the recipe at the bottom.

The first step is to melt the butter in the pan in the the oven.  Here are two important tips that I’ve already learned for you from experience.  I’m sure you’ll appreciate it.  1) Set the timer for 3-5 minutes so that you don’t forget that the pan is in the oven and fill your holiday home with burnt butter smoke. 🙂

I like to mix the eggs and milk by themselves first.

Add the flour and mix thoroughly.  A few small lumps are okay.

Here’s your second hard learned tip.  2) Don’t forget the hot pad.  After the butter is melted, you will probably place the hot pan on top of the stove before you fill it with batter.  Don’t forget the hot pad.  Pour your batter into the melted butter.  Don’t forget the hot pad.  Replace in the oven and bake for 20 or so minutes. Don’t ask me how I learned not to forget the hot pad!

Your houligan will puff, puff, puff up around the edges.  If you want, you can check that a butter knife comes out clean when tested in the middle.  After taking the pan out of the oven, the eggs will deflate a little. No worries, this is normal. 🙂

Here is the link to my Cranberry Pie recipe. They go soooo well together!

Houligan for 9×13 pan

1/2 c. butter (1 stick)
1 c. milk (I like whole)
6 eggs
1 c. flour
dash of salt and pepper

Heat oven to 425 degrees.

Melt butter in pan in oven.  (Set timer so you don’t forget the butter and burn it.)  While the butter is melting, mix together milk and eggs.  Add flour, salt, and pepper and mix well.

Add batter to melted butter in pan.  Bake for 20 minutes or so.  Eggs will be puffed up and a cake tester will come out clean.  Serve warm with confectioner’s sugar, maple syrup, or cranberry pie.

Houligan for cast iron skillet

1/4 c. butter (1/2 stick)
1/2 c. milk (I like whole)
3 eggs
1/2 c. flour
dash of salt and pepper

Heat oven to 425 degrees.

Melt butter in pan in oven.  (Set timer so you don’t forget the butter and burn it.)  While the butter is melting, mix together milk and eggs.  Add flour, salt, and pepper and mix well.

Add batter to melted butter in pan.  Bake for 20 minutes or so.  Eggs will be puffed up and a cake tester will come out clean.  Serve warm with confectioner’s sugar, maple syrup, or cranberry pie.

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