German Pancakes with Buttermilk Syrup
We used to eat German pancakes every now and then growing up and I always remember loving them. I remember my mom having to make a couple because we would wolf them down. These are a little different than I remember us eating as a kid but still so delicious. I spent forever, searching through a bajillion recipes and finally found this one that looked yummy.
German Pancakes
Ingredients:
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tbsp butter, melted
Place eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the melted butter into an ungreased 9x13 baking dish. Spread it around and then add the batter. Bake uncovered at 400 degrees for 20 minutes.
Buttermilk Syrup
Ingredients:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a good sized sauce pan*, combine the sugar, buttermilk, butter, corn syrup, and baking soda; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
Dust the pancakes with powdered sugar; serve immediately with syrup.
* I suggest using a large saucepan because with the buttermilk and the baking soda especially, the syrup expands a lot while over the heat. I had to upgrade the size of my sauce pan after it started boiling and even then I had to worry about it boiling over.
German Pancakes
Ingredients:
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tbsp butter, melted
Place eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the melted butter into an ungreased 9x13 baking dish. Spread it around and then add the batter. Bake uncovered at 400 degrees for 20 minutes.
Buttermilk Syrup
Ingredients:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
In a good sized sauce pan*, combine the sugar, buttermilk, butter, corn syrup, and baking soda; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
Dust the pancakes with powdered sugar; serve immediately with syrup.
* I suggest using a large saucepan because with the buttermilk and the baking soda especially, the syrup expands a lot while over the heat. I had to upgrade the size of my sauce pan after it started boiling and even then I had to worry about it boiling over.
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