German Pancake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
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6 large eggs
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1 cup 2% milk
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1 cup all-purpose flour
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1/2 teaspoon salt
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2 tablespoons butter, melted
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BUTTERMILK SYRUP:
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1/2 cup butter, cubed
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1-1/2 cups sugar
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3/4 cup buttermilk
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2 tablespoons corn syrup
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1 teaspoon baking soda
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2 teaspoons vanilla extract
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Confectioners' sugar
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Fresh blueberries, optional
Directions
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1.
Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth.
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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.
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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.
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4.
Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.
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.
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