Strawberry Dutch Baby Pancakes

Ingredients

• 24 eggs
• 1 lb 14 oz (6 cups) flour
• 6 cups milk
• 2 oz (¼ cup) sugar
• 2 tablespoons vanilla extract
• 1½ teaspoons ground cinnamon
• 12 oz (1 ½) cups butter
• 1 lb 8 oz (3 cups) sour cream

Strawberry topping

• 3 tablespoons cornstarch
• 3 lbs. 12 oz (2 quarts) frozen sliced, sweetened California strawberries, thawed
• 5 oz – ½ cup light corn syrup
• 2 oz – ¼ cup butter

Procedures

1. Blend cornstarch with strawberries in saucepan.
2. Stir in corn syrup and butter.
3. Bring mixture to a boil, stirring frequently.
4. Remove from heat and keep warm.
5. Beat eggs.
6. Whisk in flour and milk; mix smooth.
7. Whisk in sugar, vanilla and cinnamon; mix well.
8. For individual servings: melt 1 tablespoon butter in 6-inch skillet over medium heat.
9. Pour in 4 oz (½ cup) batter.
10. Bake at 425°F, 15 minutes, until pancake is set and lightly browned.
11. Gently remove from pan and place on serving plate.
12. Pour ⅓ cup strawberry topping in cavity.