German Pancakes

This fluffy pancake should be eaten as soon as it comes out of the oven!

* 1 cup milk
* 1 cup all-purpose flour
* 6 large eggs
* Dash salt
* 1 teaspoon vanilla
* 4 tablespoons butter or margarine

Topping (see below)

Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.

Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.

Serves 4

Topping

* 1 (10 ounce) box frozen raspberries, slightly thawed
* 1 (20 ounce) can chunk pineapple, drained
* 4 bananas sliced
* ½ cup firmly packed brown sugar
* 1 (8 ounce) container dairy sour cream

Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.