German Oven Pancake

1/2 c. milk
1/2 c. flour
3 large eggs
1/4 tsp. salt
2 Tbsp. butter

Put milk, flour, eggs, and salt into mixing bowl and mix with fork or wire whip. Melt 1 Tbsp. butter in each of two 9-inch glass pie pans in preheated 400 degree oven. Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie pan until 1/4-inch thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up, and pancake will form a well in the center. Serve with butter and syrup, or fruit mixture below. To make a double recipe, double all ingredients, and bake in a 9x13 pan at 450 degrees for 15-20 minutes.

Fruit Topping:
1 8-oz. box frozen raspberries
1 can pineapple chunks, drained
1 c. sour cream
4 bananas
1/2 c. brown sugar