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

Directions

 * 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.