This recipe is from Jeff and Kate Hirsch.  Enjoy!

Jeff’s German Pancake

These are pancakes that I first started making in 1984. It is one large pancake that you start on the stove and finish cooking in the oven. As it bakes, it puffs spectacularly and makes a dramatic and delicious breakfast. This pancake is also very good with cooked apples or peaches.

2 -3 servings

½ cup all purpose flour
½ cup milk
½ teaspoon vanilla extract
pinch of salt
4 eggs
1 tablespoon butter
1 tablespoon vegetable shortening
Powdered sugar
Lemon wedges
Maple syrup, warm

Preheat oven to 425 degrees . Mix flour, milk, vanilla and salt in medium bowl until smooth. Add the eggs and beat until smooth. Melt butter with shortening in heavy 9- to 10-inch slope-sided skillet with ovenproof handle over medium heat. I prefer a nonstick pan when available. Pour in batter and cook about 5 minutes until bottom is brown but top is still uncooked. Turn pancake. Make a crisscross cut in pancake all the way through then transfer pan to the oven. Cook 5 to 7 minutes more until edges are brown and have risen 2 to 4 inches above the edge of the pan. Remove pan from oven, dust with powdered sugar and garnish with lemon wedges. We place the pan on a hotplate holder on the table and dived the pancake at table-side. Pass maple syrup separately. Enjoy !