German Apple Pancakes

I can't remember where my mom first got this recipe, but for almost as long as I can remember it has been a family tradition to make these for breakfast on Christmas morning. For any who have not had a similar dish before, these are not the typical flat pancakes that most of us think of--they are literally pan cakes, cooked in a 9"x13" pan. All the eggs in them cause them to puff up and make quite the impressive display (show them off to your family quickly, though, because they settle a bit as they cool). Serve topped with powerdered sugar, cinnamon sugar, your favorite syrup (I recommend the Buttermilk or the Apple Cider syrups posted elsewhere on this blog), or all of the above!

• 2 tart apples (peeled and cut into thin slices)
• 1 cup milk
• 1 cup flour
• 6 eggs
• 1 tsp salt
• 6 T butter
• Cinnamon sugar

Preheat oven to 400°F. Put butter in bottom of 9"x13" baking pan and place in oven to melt while you mix other ingredients and slice apples.

Add all ingredients (except apples and butter) into a blender and blend until smooth.

When butter is melted and sizzling, line bottom of pan with apples and sprinkle with cinnamon sugar. Pour batter over apples and bake at 400°F for 25 minutes. Remove and appreciate!Serves 6-8.