Add 6 tablespoons butter to a 9x13 inch casserole dish. Put in in the oven and start preheating the oven to 425 degrees F. The butter will be melted by the time you are ready to add the batter. (If you have any delays, take the melted butter out of the oven before is starts to brown. Set aside until batter is ready.)

In a large bowl or stand mixer,* add 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar. Whisk it together.

Add 1 cup whole milk and 1 teaspoon vanilla.

Use the whisk attachment on your stand mixer, or an electric beater, (or a regular old whisk and elbow grease) to beat in 6 eggs.* I like to add the eggs one at a time and beat well in between each addition, to make sure the German pancakes turn out nice and fluffy. I actually like to crack all the eggs into a separate bowl and pour them in one at a time, because it's easier than pausing every 30 seconds to crack an egg and wash hands.

Once all the 6 eggs have been well beaten into the mixture, take the pan with the melted butter out of the oven. Use a figure 8 motion to pour the batter slowly into the pan. The more contact that the batter has with the butter, the more craggy and puffy your German pancakes will be. If you hurry, you can even use a butter knife to swirl it around a bit if you like. If doesn't need to be combined; just swirled.

The mixture will start cooking right away once it hits the hot butter, so carefully but quickly transfer the sloshy mixture back to the oven.

Bake at 425 for about 20 minutes, until the edges are sky high, browned and puffy! There might be some butter pooled in the center of your German pancake. That's okay! Just spread it around a bit before serving.

Slice the pancakes and serve warm! It tastes delicious with warm maple syrup and fresh berries. A sprinkle of powdered sugar is also traditional and adds just the right touch!

These pancakes are best served fresh. Store leftovers in the fridge and they will keep 3-5 days!