German Puffy Pancakes

This is from a cookbook Aaron brought me back from Utah " the Essential Mormon Cookbook: Green Jello, Funeral Potatoes, and other Secret Combinations" by Julie Badger Jensen.
These were really good. It recommends that you serve them with sour cream, brown sugar, and strawberries...and we laughed at that but tried it and it was really good. You can also add syrup to that. We also had topping options of pecans, whipped cream, cherry jam, powedered sugar, peaches, and blueberries.

1/4 cup butter
1 1/2 cups of milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon of salt
Toppings:
3 cups fresh strawberries, halved
2 tablespoons sugar
1 carton of sour cream
1/4 cup packed brown sugar
Maple Syrup

Preheat oven to 425 degrees F. Put butter in a 9 inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt in belnder. blend on medium until smooth. remove pie plate from oven. Immediately pour mixture into pie plate. Return pie plate to the oven. bake for 20 minutes then reduce oven temperature to 350 degrees F and bake 8-10 more minutes until edges are puffed and brown. remove from oven, cut into wedges and serve with toppings.
I really like these, they are interesting looking and super easy. I doubled the recipe and had enough for a pie plate, a tart pan, and a round serving dish.
Here is a picture of the breakfast casserole (see next recipe) and the 3 German Pancakes!