Bismarck

• 2 tablespoons butter
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk, heated 20-30 secs in microwave
• 1 tablespoon sugar
• 2 teaspoons vanilla extract
• 1/4 tsp of salt
• 1/2 tsp cinnamon
• Optional: 1/2 cup frozen blueberries

1. Preheat oven to 400 degrees.
2. Place butter in a cast iron skillet and place in oven to melt.
3. In a large mixing bowl (or blender), combine eggs with the milk until the mixture is light yellow and not stringy, about 1 minute. Add the flour, sugar, vanilla, cinnamon and salt, and whisk vigorously to remove lumps, about 30 seconds.
4. Remove hot pan from oven. Butter should be melted. Swirl butter around the pan to coat completely, and then pour remaining butter into the batter and whisk to blend.
5. Pour the batter into the hot plan and return pan to oven.
6. Cook the pancake for about 20 mins, or until the pancake is puffed in the center, and golden brown along the edges.
7. Using a spatula, remove the entire Bismarck from the pan and place on a cooling rack for a few minutes to allow steam to escape without condensing along the bottom (otherwise bottom becomes soggy).
8. Slice the pancake into wedges on a serving platter or cutting board and serve with syrup, preserves or cinnamon sugar.

butter, eggs, allpurpose, milk, sugar, vanilla, salt, cinnamon, frozen blueberries

Taken from www.epicurious.com/recipes/member/views/bismarck-50160540 (may not work)