German Pancakes

In my house we called them hootenannies, my husband's family calls them Big Dutch babies. Either way, we all love them. We have them for special occasions and occasionally for every day occasions. The more they rise, the better.

I remember as a child, looking through the oven window watching them rise and waiting until they were puffy enough then screaming, "they're done!"

Corners are the best...I received a tip to do them in a muffin tin, it changes the texture a little but they're still good! I call them Little Dutch babies.

German Pancakes
Ingredients:

• 6 Eggs
• 1 c. milk
• 1 c. flour
• 1/2 tsp salt
• 4-6 Tbsp butter

Cooking Directions:
Put butter in a 9 x 13 class pan and place in the oven while preheating to 375. Throw the eggs, milk, four, and salt in a blender, and mix for a couple minutes. Once butter is melted, pour batter in dish and bake 20 to 25 min, until puffed up and light brown. Good with syrup, fresh fruit, and/or whipped cream.

Tips: butter and more time helps it get more puffy.