Muffined out in New Lenox

I've been a little muffined out lately and decided to try something a bit different for our Sunday morning breakfast... a puffy German Pancake. These are made in a 9 x 13 glass dish, so you don't sit at the griddle flipping pancakes, you pour your batter in a hot buttered dish then watch up puff up. The kids were amazed how far it puffed. I added cinnamon to the recipe since we are huge fans of cinnamon. Try this one for something easy, although the blender is a little loud for those still trying to sleep, or maybe perfect to wake them all up!

German Pancakes
6 eggs
1 cup milk
1 cup flour
1/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/4 cup (4 Tablespoons) butter, to melt in the baking dish

Preheat the oven to 425° F.
In a blender, combine the eggs, flour, milk, salt, cinnamon, and vanilla.
Blend well, and if any bits of flour stick to the side of the pan, scrape them down with a spatula and blend again.
Take a 9×13 glass baking dish and add the butter. Put it into the oven as it preheats, but keep a close eye on it, and pull it out when the butter has melted.
Pour the batter into the hot baking dish and return to the oven for a final time.
Bake for 20-25 minutes, or until the pancake has lifted and has turned golden brown.
Remove from oven, cut, dust with powdered sugar, or serve with maple syrup, or with fresh berries.