This is our traditional breakfast on General Conference Sunday. It is from the Junior League of SLC Heritage Cookbook.
German Oven Pancakes with Strawberries
1/4 cup butter
1-1/2 cups milk
3/4 cup flour, unsifted
1/3 cup sugar
3 eggs
1/4 tsp salt
3 cups strawberries, halved
2 Tbsp sugar
1 carton (8 oz.) sour cream
1/4 cup brown sugar, firmly packed
Preheat oven to 400*. Put butter in glass 9" pie plate (Pie pan serves 3-4. I use a 9x13 and double recipe or I triple it and use a 10x15). Bake 5 minutes or until butter melts and bubbles. Adjust heat to 450*. Put milk, flour, sugar, eggs and salt into blender. Mix on medium speed until smooth. Remove pie plate from oven. Immediately pour in mixture all at once. Return to oven. Bake for 20 minutes at 450*. Lower heat to 350*. Bake 8-10 minutes more (until edges are puffed and browned). A well will form in the middle. Meanwhile, make filling. Sprinkle strawberries with 2 Tbsp. sugar. Toss lightly. Spoon strawberries into center of hot pancake. Serve with sour cream and brown sugar. We also just use syrup, powder sugar, jam or whatever is your favorite topping
Variation
Cinnamon Apple Filling
3 apples, peeled and sliced thin
1/2 tsp cinnamon
1 1/2 tsp lemon juice
3 Tbsp butter
3 Tbsp brown sugar
Toss apple slices in lemon juice. Set aside. Mix brown sugar and cinnamon. Set aside. Melt butter. Stir in apples. Sprinkle with brown sugar mixture. Simmer for 15-20 minutes ( until apples are barely tender). Spoon into pancakes instead of strawberries.
