2 C milk
2 C flour
8 eggs
1/4 C butter
Put butter in 9 x 13 pan and turn oven on to 425. While butter is melting, put milk, flour and eggs in a blender and blend until smooth, scrapping down the sides. When butter is melted and bubbly, pour batter into hot pan and return to oven. Bake 25-30 minutes or until golden and puffed up. Serve with powdered sugar and lemon. Or...nutella, syrup, jam, cinnamon sugar....whatever tickles your fancy.
**If you bring the eggs to room temperature and warm the milk, the batter "puffs" better.
**I know these aren't "German" but that's what we call them. My mom's original recipe only had 3 eggs, 3/4 C flour and 3/4 C milk. They came out really puffy, but then shrank to thin little pieces, my family could eat 4 pans of that recipe. So I just increased everything and they still love them. I also love putting in fresh fruit like peaches or berries, but the pancake doesn't puff as well.
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