Ingredients
* 6 TBSP butter
* 6 large eggs
* 320g (almost 1 1/2 cups) sourdough starter, active or surplus at room temperature
* 1/3 cup whole milk
* 1/2 tsp salt
* 1 tsp pure vanilla extract, optional

Sauteed apples
* 1 medium-sized tart apple, peeled or unpeeled, and sliced to 1/4 inch thick slices
* 2 TBSP unsalted butter
* 2 TBSP brown sugar
* 1/2 tsp cinnamon

* 1/2 cup whipped cream for serving

Instructions
* Preheat oven to 425°F.

* While oven is preheating, place the eggs, starter, milk and salt into a blender or food processor and blend for 1 minute, until mixture is well blended and frothy. Let sit for at least 10 minutes.

* Place the butter in a glass 9 x 13” baking dish or large cast iron skillet and put in the oven to melt. (Don’t have those, bake it, divided, in two glass pie pans).

* Carefully remove hot baking dish from the oven and pour the batter over the melted butter.

* Return pan to the oven and bake in for 15-20 minutes or until the edges are deep golden brown and the pancake has puffed up.

Sauteed apples
* Melt butter in large, nonstick skillet over medium heat until just beginning to brown.
* Add apple slices and sauté for 5 minutes. Add brown sugar and cinnamon, stir to blend, and cook for another 5 minutes until apples are tender. 

* When ready to serve, top your German pancake with the sautéed apples and whipped cream, and a dash of cinnamon. Serve warm and enjoy!

Merry Christmas Eve

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