Puff-oven Pancakes and Carmel Syrup

Well, I have done a lot of breakfasts lately, but I haven't taken pictures of any other meal I've made this week, so I'll just have to do this one today.  Not that it isn't good, cause it is.  I grew up on these, "puff-oven" pancakes, or German pancakes.  THESE ones are special, cause they have apples in them, and we cover them with carmel syrup.  Yum.  

Puff Oven Pancakes

6 eggs

1 1/2 C milk

1 C flour

2 T sugar

1 t cinnamon

1/4 C butter

2 apples

Turn oven on to 420 and stick butter in 13X9 inch pan and let it melt in the oven while it's preheating.  Peel and thinly slice the apples.  When the butter is all melted in the pan, layer the apples accross the bottom of the pan and stick them back in the oven for about 5 minutes, or until they are sizzling.  Meanwhile, blend first 5 ingredients in a blender.  Pour them over the already sizzling apples in the pan.  Return to oven and bake for 20 minutes.

Carmel Syrup

1 C cream or evaporated milk (I usually use the evaporated milk and it's just as good)

1 C brown sugar

1 C white sugar

Combine ingredients in a saucepan and heat on med-low until all sugar is dissolved, stiring constantly ( I always say that, but I don't do it.  I recommend it though, if you have time).  DO NOT let it boil.  It will curdle if it boils, but it will still taste good.