A few years later, I ran across a recipe in a cookbook, made it and passed my love onto my young family. McKayla, who is not a big fan of pancakes/waffles/french toast fell madly in love. It became her favorite breakfast food of all time. It is regularly served as her "birthday breakfast" and usually gets one or two additional appearances for a holiday or general conference breakfast. But it remains special. Not just an everyday or any day treat.
By the way, I was fine with my recipe. I had ordered it in a couple of restaurants through the years and found that it was always good, mostly the same. Consistently good. Sometimes served with apples, or syrup, or lemon juice. But the pancake itself was pretty much the same.
Bottom line: Sheila made us German Pancakes one morning and they were so much better than other I had ever had. I needed that recipe. Here it is:
Take a cube of butter and put it into a 13 x 9 can pan (I use a glass one) put it in the oven and turn the oven on to 450 degrees. Keep an eye on it. The butter needs to melt and the pan needs to be hot. But you don't want it to burn.
While that is going on mix the following:
1 cup flour
1 cup milk
1/2 tsp salt
Stir until smooth. When the butter is melted and the oven is hot, keep the pan in the oven and pour the mixture into the pan. Do not stir. The melted butter will stay separate and that is how you want it. Let bake for 15-20 minutes, checking after 15. It will balloon up and you don't wan the edges to get too dark/burnt.
Serve immediately. You can used the lemon juice/powdered sugar way or just maple syrup or plain. Experiment. Enjoy.