German Pancake

4.7
(197)

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

13
13
13
13
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 6 eggs

  • 1 cup milk

  • 1 cup all-purpose flour

  • ½ teaspoon salt

  • 2 tablespoons butter or margarine, melted

BUTTERMILK SYRUP:

  • 1 ½ cups sugar

  • ¾ cup buttermilk

  • ½ cup butter or margarine

  • 2 tablespoons corn syrup

  • 1 teaspoon baking soda

  • 2 teaspoons vanilla extract

  • ½ cup confectioners' sugar

Directions

  1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

  2. Meanwhile, in a 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.