German Pancake
(from dancinjul’s recipe box)
“Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier’s theme breakfast I hosted. Served with my homemade buttermilk syrup, it’s an eye-opening treat. That easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho”
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min
Servings (Help)
US Metric Calculate – Original Recipe Yield 8 servings
Source: By: Renae Moncur
Prep time: 10 minutes
Cook time: 20 minutes
Serves 8 people
Categories: breakfast, pancake, pie
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine, melted
- BUTTERMILK SYRUP:
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter or margarine
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- confectioners' sugar
Directions
- Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. × 9-in. × 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
- Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup.