German Pancakes

We had this all the time when I was growing up - my youngest sister called it "The Big Yellow Stuff," a name my kids now call it. It's soooooooooo easy to make.

My mom used to serve it with a choice of applesauce or jam, and whipped topping on top. I prefer canned fruit pie filling, but in a pinch, I'll use applesauce or jam. It's a good way to use up jam, especially if you're like me, and everyone and their dog gives you jam. I must have a sign on my forehead that says, "Please give me some jam." I've gotten three jars just since I've been home from some sweet elderly neighbors, and I expect to get six or seven more jars when my grandpa returns from wintering down south in the spring. He always keeps himself busy making all kinds of jam - cactus, pomegranate... Old people are cute.

German Pancakes

6 T. butter
6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt

Preheat oven to 400 degrees. Put butter in a 9X13 pan and melt it in the oven. Mix other ingredients and pour into pan on top of butter. Don't stir it in - just pour it right on top. The butter serves as a barrier between the batter and the pan. Cook for 20 minutes. When you pull it out, don't be alarmed - it will be huge, curling up toward the top of the oven:

But then it falls gradually as it cools.

We eat this whole 9X13 pan's worth of pancakes in one sitting. We are little piggies. Ziggy, Piggy! Ziggy, Piggy! Oinkoinkoinkoink!!!