GERMAN PANCAKES IN A BLENDER

IT'S GROWING!!!
When I was first dating my husband, I had an odd craving for German Pancakes and asked my future mom-in-law if she had a German Pancake recipe. This is what she gave me, and it was spectacular. A German Pancake is actually a soufflé. It uses no leavening agents except for the air bubbles that get trapped in the eggs as they cook. Growing up my cousins and I used to call them, "Monster Pancakes", as we watched them eerily grow over the sides of the pan through the oven window. This air escapes and the soufflé collapses soon after cooking, but the texture is still very appealing. It is much like a crueller donut. The lack of leavening agents is what gives German Pancakes such a lovely buttery flavor. They are great for when you want to make a hot breakfast, but you don't want to slave in front of the griddle. Let the oven do all the work.

Yield: One 13 x 9 Pan

1/2 Stick Butter (2 ounces)
6 Eggs
1 1/1 Cups Milk
1 Cup Flour
3 Tablespoons Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1/4 teaspoon Cinnamon

1. MELT THE BUTTER IN A GREASED PAN IN A 425 degree OVEN

2. COMBINE THE REST OF THE INGREDIENTS IN A BLENDER FOR 30 SECONDS
POUR INTO THE PAN WITH THE MELTED BUTTER

3. BAKE IN 425 degree OVEN FOR 10-20 MINUTES

Note:
APPLE CINNAMON -- You can place sliced apples topped with brown sugar in the pan on top of the melted butter before adding the batter