Puffer Pancakes

Kids rating: 4 stars
Me: 4 stars

These pancakes have as many names as the day is long. Dutch babies, French or German pancakes, and a million more, but somehow we landed on "puffer pancakes."

They are easy peasy, use less sugar and more eggs (protein!) than regular pancakes, make less mess, and require less prep work.

You could also half this recipe and make it in a 8x8 square pan. Our family eats one full 9x13 pan. Soon, I will have to start doubling it.

I serve them with my go-to syrup, but they're also good with powdered sugar and lemon juice, or berries.

1/3 C butter

6 eggs

1 1/2 cup flour

1 1/2 cup milk

dash salt

Spray 9x13 pan with cooking spray. Add butter and place in oven, while it preheats, to 400°. Keep an eye on it, so it doesn't burn, and take it out when the butter is melted. Blend remaining ingredients in blender and pour over melted butter. Bake at 400° for 20 minutes. Serve immediately.