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German Pancake

 German Pancake
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
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 eggs
  • 1 cup 2% milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • BUTTERMILK SYRUP:
  • 1-1/2 cups sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Confectioners' sugar

Directions

  • In a blender, combine the eggs, milk, flour and salt; cover and
  • process until smooth.
  • Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the
  • batter. Bake, uncovered, at 400° for 20 minutes.
  • Meanwhile, in a small 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. Yield: 8 servings (about 2 cups syrup).

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German Pancake (continued)

Nutritional Facts: 1 serving (1 each) equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.