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German Pancake

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2 cups syrup)

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

Ingredients

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

Directions

  1. Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth.
  2. Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.
  3. Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.
  4. Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.
Health Tip: The pancake itself is just 150 calories and 7g fat. For a nutritious spin, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar, or go savory with some leftover cubed turkey, gravy and herbs.

Nutrition Facts

1 piece pancake with 1/4 cup syrup: 428 calories, 19g fat (11g saturated fat), 203mg cholesterol, 543mg sodium, 56g carbohydrate (42g sugars, 0 fiber), 8g protein.