- 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
- Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.
- 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.
- 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.
- Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries. Yield: 8 servings (2 cups syrup).
Reviews forGerman Pancake
"This comes out of the oven so fluffy and delicious - I usually 1/2 recipe and it's perfect with lemon and powdered sugar or with fresh berries - easy and never fail!!"
"I make a Finnish Pannukakka that is practically identical to this recipe . I live in an area with a heavy Finnish population and there are almost as many recipes for their Finnish "pancake" as there are Finnish families. The tradition, at least here in Michigan's Upper Peninsula, is to serve it with fruit sauce (often raspberry) and/or fresh blueberries when they're in season. Whatever it's called, it's delicious!"
"This is the German Pancake recipe that I have used for years with powdered sugar and lemon. I made it with the syrup which is nothing but liquid caramel (candy on a pancake) and it is really good, but not at all nutritious. The syrup will only be made as a special fancy treat or as a dessert."
"Delicious! Buttermilk syrup compliments the pancake nicely! Thank you!"
"I like the recipe, but I also add baking powder and when it's ready serve with ice cream and smoothie"
"Batter turned out great, but I would add a touch of sugar to the batter. I did have success using a 9 inch round metal pan, only filling it 1/4 inch deep, baking at 425 degrees for 8 mins. Perfect color, texture and individual size. Edges curled nicely and lifted out of pan easily when lightly coated with melted butter.I tried the muffin pan idea for mini german pancakes and filled each cup 1/3 full, but pancake was still too thick.I did not try the syrup because I like just butter, powdered sugar and fresh squeezed lemon on my pancake."
"This was a fantastic, easy recipe that we will make again and again! The syrup truly is fabulous, the reviews didn't exaggerate! I tested this recipe with my family, but I plan to make for guests as an impressive dish."