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From: http://whatscookingamerica.net/Eggs/GermanPancake.html
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Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.
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In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
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Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
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Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).
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Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
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To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
