Original Pancake House German Pancake by Todd Wilbur

• 3 eggs, large
• 13 cup whole milk
• 13 cup heavy cream
• 2 tablespoons granulated sugar
• 14 teaspoon salt
• 14 teaspoon vanilla
• 12 cup all-purpose flour
• 1 tablespoon butter, melted (salted butter)
• powdered sugar
• lemon wedge
• butter
• maple syrup

1. Preheat oven to 475.
2. In a medium bowl, beat eggs with an electric mixer.
3. Mix in milk, cream, sugar, salt, and vanilla.
4. Mix until sugar is dissolved.
5. Sift in flour and mix until smooth.
6. Let batter rest for about 10 minutes.
7. Coat the bottom of a 9" or 10" oven-safe skillet (cast-iron is best) with melted butter.
8. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges.
9. Pancake will rise substantially while cooking.
10. Remove the pancake from the oven and let it sit for about another minute.
11. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate.
12. Dust with powdered sugar and serve with lemon wedges, butter, and syrup on the side.

eggs, milk, heavy cream, sugar, salt, vanilla, flour, butter, powdered sugar, lemon wedge, butter, maple syrup

Taken from www.food.com/recipe/original-pancake-house-german-pancake-by-todd-wilbur-358276 (may not work)