German Pancake

This can be halfed easily. Use cast iron, it is the best! It is fun to see how the pancake forms. Good for breakfast or dessert. The girls LOVE IT!

Makes 2 large pancakes, 4-6 servings each

4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter

Topping suggestions:
Lemon wedges
Powdered sugar
Berries
Maple or Fruit syrup

Preheat oven to 425°F with the cast iron in the oven.

Whisk eggs, milk, flour, sugar and salt in a large bowl. Let stand for 30 minutes at room temperature.

Remove cast iron from the oven and divide butter between two 9 or 10-inch cast iron skillets (I've done 8" and 12"). Swirl butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.

Cut Big Pancake into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some maple syrup.