Years ago, a friend and I were talking breakfast food, and she mentioned that German pancakes were a favorite tradition in her family. German pancakes? I had never heard of them, but her description of a fluffy, piping hot from the oven, filled with protein pancake topped with homemade buttermilk syrup had my mouth watering. I immediately had to try it – and what happily surprised me was how FAST this dish came together! It went from mixing ingredients, to dishing it up at the table in LESS than 30 minutes. Perfection! Another wonderful surprise was how filling it was. This fed my family of six – two adults, and four kids. I would say that it would serve four adults easily.
SO, you want to know how to make this? I’m telling you – it’s easy peasy, and it will quickly become a favorite tradition in YOUR family!
- 6 large eggs
- 1 cup milk (I prefer 2%, but use whatever you’ve got)
- 1 cup all purpose flour
- 2 Tbsp sugar (you can omit this, but I like it)
- 1/2 tsp salt
- 2 Tbsp butter, melted
Preheat your oven to 400°F
In a blender, combine the eggs, flour, milk, sugar, and salt and blend until smooth.
Meanwhile, pour the melted butter into a 9X13 pan, or a round cake pan works as well.
Pour the batter into the greased pan and bake (uncovered) for 20 – 25 minutes, or until it becomes puffy and golden.
While the pancake (or Dutch Baby – as it is also known) is baking, you’ll want to whip up some homemade buttermilk syrup. Delish!
Buttermilk Syrup – The Players:
- 1 1/2 cups white sugar
- 3/4 cup buttermilk (if you don’t have any on hand, just add a Tbsp of lemon juice to a 3/4 cup measure, then fill with regular milk.)
- 1/2 cup butter
- 2 Tbsp corn syrup
- 1 tsp baking soda
- 2 tsp vanilla extract
Combine all of the ingredients, except the vanilla, in a medium saucepan and whisk as you bring it to a boil. Boil for about 5 minutes, while whisking. Remove it from the heat and stir in the vanilla. The longer you boil it, the thicker it will be.
Okay, by now your german pancake is ready to take out of the oven. It will be poofy and golden and amazing.
Cut it into slices and dish up. Sprinkle the tops with icing sugar (optional – but oh, so worth it)
Drizzle on your homemade buttermilk syrup – and enjoy!
If you’re kind, you’ll share – I mean, it’s only right. However, if you are like me – you may just want to polish off an entire pan yourself. But, you aren’t like me, right? 😉
German Pancakes with Buttermilk Syrup
Leave a Reply