German oven pancakes with strawberries

GERMAN OVEN PANCAKES WITH STRAWBERRIES By Kimberly Ross
1/4 cup Butter

1 1/2 cup milk

3/4 cup flour

1/3 cup Sugar

3 eggs

1/4 tsp. Salt

2 cup strawberries, halved

2 tbsp. Sugar

8 oz sour cream

1/4 cup brown sugar


Preheat oven to 400°F. Put butter in glass 9 inch pie plate. Place in oven until butter melts. Adjust heat to 450°F. Put milk, flour sugar, eggs, and salt into blender. Mix on medium speed until smooth. Remove pie plate from oven. Immediately pour in mixture. Bake for 20 minutes. Lower heat to 350°F and bake 8-10 minutes more (until edges are puffed and browned). A well will form in the middle. While pancake is baking, make filling. Sprinkle 2 tablespoons of sugar over strawberries. Toss. Spoon strawberries into center of hot pancake. Cut into wedges. Pass sour cream and brown sugar.

Can be made with a cinnamon apple filling: 3 apples, peeled and sliced, 3 tablespoons butter, 1 1/2 tsp lemon juice, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon. In sauce pan, toss apples in lemon juice. Add brown sugar and cinnamon. Melt butter. Add to apple mixture. Simmer for 15-20 minutes (until apples are just barely tender). Spoon into pancake instead of strawberries.