Strawberry Dutch Baby Pancakes

Description
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Ingredients

 * 24 eggs
 * 1 lb. 14 oz (6 cups) flour
 * 6 cups milk
 * 2 oz (1/4 cup) Sugar
 * 2 tablespoons vanilla extract
 * 1 1/2 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 - 1/2 cup light corn syrup
 * 2 oz - 1/4 cup butter
 * Directions:
 * 1. Blend cornstarch with strawberries in saucepan. Stir in corn syrup and butter.
 * 2. Bring mixture to a boil, stirring frequently. Remove from heat and keep warm.
 * Directions:
 * 1. Blend cornstarch with strawberries in saucepan. Stir in corn syrup and butter.
 * 2. Bring mixture to a boil, stirring frequently. Remove from heat and keep warm.

Directions
1. Beat eggs. Whisk in flour and milk; mix smooth. Whisk in Sugar, vanilla and cinnamon; mix well. 2. For individual servings: melt 1 tablespoon butter in 6-inch skillet over medium heat. 3. Pour in 4 oz. (1/2 cup) batter. 4. Bake at 425 °F, 15 minutes, until pancake is set and lightly browned. 5. Gently remove from pan and place on serving plate. Pour 1/3 cup strawberry Topping in cavity