Gluten Free German Pancakes

For the Pancakes:
3 cups Milk
1 1/2 cups All Purpose Gluten Free Flour *see Note
1/3 cups Sugar or 100% Pure Maple syrup
6 large Eggs
1/2 teaspoon Lemon Glaze
For the Lemon Glaze:
1 cup Powdered Sugar
2 tablespoons Lemon Juice

For the Pancake:
Preheat oven to 400° F. Butter a 9x13 pan Mix all ingredients together in a high powered blender until smooth Pour into greased pan and bake for 20 minutes.
Lower heat to 350° and continue baking for another 15-20 minutes or until edges are light golden brown

For the Lemon Glaze:
Mix the powdered sugar and lemon juice together until smooth

Serve with the following:
Mashed strawberries, sour cream, and brown sugar
Canned peaches and cinnamon
Sliced raw apples, heated with cinnamon

recipe resource here