German Pancakes a.k.a Dutch Baby Pancakes

Once again, ruffling through my recipes to find something I haven't made for a while & my family will enjoy, when I found this recipe, I KNEW you would love it, too. So, I looked & found some actual photos from Google (since I haven't taken photos of my own, yet. I may replace these w/my own later. :-P) so that you can see how yummy it is!

This goes by 2 different names, so you may know one over the other.

Enjoy!! And let me know if you try this.

FYI...I've also made this w/Rice Dream vanilla flavored rice milk & Earth Balance non-hydrogenated margarine b/c 1 of my DD's has dairy allergies. It's not quite as fluffy as using regular milk & butter, but it's still very good.

Blessings from Ohio...Kim<>< ~~~~~~~~~~~~~~~~~

6 eggs, room temp.
1 c. milk, room temp.
1 c. sifted all-purpose or bread flour (I use bread flour)
1/4 ts. vanilla extract
1/4 ts. ground cinnamon
5 TB butter (or Earth Balance non-hydrogenated margarine)
Lemon Juice (**optional ~ use only if you want it to be truly authentic)
Powdered Sugar

1) Pre-heat oven to 450*. PLACE CAST IRON SKILLET IN OVEN while it's heating, get it HOT! Prepare ingredients while oven & skillet are heating.

2) In a large bowl, beat eggs until frothy; add milk, flour, vanilla & cinnamon & beat for 5 mins more until batter is thin & smooth.

3) USING AN OVEN MIT, remove skillet from oven & melt butter in it. Tilt skillet so that butter covers the entire bottom.

4) Pour all of the batter into the skillet & place back in the oven.

5) Bake 20-25 mins, until it's fluffy, puffy & golden brown! It will puff into odd shapes.

6) Remove from oven & serve immediately. The puff will go down once it's taken out of the oven.

7) Cut into wedges & place 1 on each plate! For an authentic German/Dutch pancake, top w/a couple squeezes of lemon juice & powdered sugar. We like to eat it like French toast w/syrup & powdered sugar ~OR~ w/whipped cream & fruit!