Puffy German Pancakes

It's been a lazy Saturday morning and my girls requested Puffy German Pancakes.  They are quick to mix up and take about 25 minutes to bake which gives me time to make home made maple flavored syrup to go with them.  (You can find that delicious home made syrup HERE. Just scroll down past the buttermilk pancake recipe.)

With a large family, I've doubled this recipe and baked it in a 11x15 pan.  Today we fed 5 of us with a nice sized piece left for the girls to take to Grandpa when they went to work in his yard this afternoon.

It is fun to see what shape each pancake takes as sometimes it will puff more in the middle and less on the edges and sometimes it will puff right over the edges of the pan making an odd shape.  It's always fun to open the oven when the timer goes off to see how creatively it shaped its self!

Puffy German Pancakes

1 C. milk
6 eggs
1 C. sifted flour
1/4 tsp. salt
6 T. butter or margarine

With hand beater or whisk blend milk, eggs, flour and salt.  In 9x13 baking pan, melt butter in oven until hot and 
sizzling.

Pour batter into the hot, buttery pan and bake immediately at 450 degrees for 20-25 minutes or until puffed and light brown.

Cut into pieces and serve at once with powdered sugar, applesauce or maple syrup.   Serves 4.

Joy's Notes:   If you choose to double this recipe be sure your pan is large enough!  Otherwise use 2 9x13 pans.   My girls' favorite topping is maple syrup sprinkled with powdered sugar.  I suppose one cannot have too much sweet. :)   Also, if you double the recipe and just use a larger pan, there is no need to double the butter you melt in it.  I might use a couple of extra tablespoons, but not the entire 6.  Enjoy!