STRAWBERRY DUTCH BABY PANCAKES

Topping:

3 Tbs. Cornstarch 2 qts. Strawberries

½ cup light corn syrup ¼ cup butter

Blend cornstarch into strawberries in saucepan. Stir in corn syrup and butter. Bring mixture to a boil, stirring frequently. Remove from heat and keep warm.

Pancakes:

12 eggs 3 cups flour

3 cups milk 1/8 cup sugar

I Tbs. vanilla extract ¾ tsp. ground cinnamon

¾ cup butter 1 ½ cup sour cream

Beat eggs. Whisk in flour and milk; mix smooth. Whisk in sugar, vanilla and cinnamon; mix well. For each individual serving, melt 1 Tbs. butter in 6” skillet over med. Heat. Pour in ½ cup batter. Bake in 425 degree oven for 15 min., until pancake is set and slightly browned. Gently remove from pan and place on serving plate. Pour 1/3 cup strawberry topping in cavity.

Garnish with 2 Tbs. sour cream, if desired. Yields 12 servings.

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