Friends of ours brought over this fluffy German Pancake for a brunch I hosted at my house last weekend. You bake it in the oven, and it comes out light and puffy and wonderful. It's particularly great topped with powdered sugar, maple syrup, jam, fresh fruit, or a squeeze of lemon.
In fact, it was so delicious that we all had seconds...and then thirds!
1 cup flour
1 cup milk
1/2 teaspoon salt
4 tablespoons butter
Melt butter. Pour melted butter into baking dish (for thin and airy pancake, use a 9 x 13 inch baking dish; for thick, dense pancake, use smaller baking dish or oven-safe skillet). Mix eggs, flour, milk, and salt in blender for 3-5 minutes. Pour batter into baking dish. Bake at 375 for 20 minutes or until pancake puffs up.