German Pancakes with Buttermilk Syrup
Recipe adapted from Taste of Home
Prep Time: 10 minutes
Cook Time: 20minutes
Makes: 8 servings
Ingredients
*ingredients available at the market (when in season)
6 large eggs*
1 cup 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
Preheat oven to 400°.
Place first 4 ingredients in a blender; process just until smooth.
Pour melted butter into a 13×9-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.
Other toppings: You can also find these various toppings to use at the market;Maple Syrup, Jams, and Honey.
Breakfast Sides: Consider picking up farm fresh bacon and/or breakfast sausage, potatoes for hash browns along with onions and peppers, apples and/or applesauce, locally made yogurts, etc.
What’s the difference between German and American pancakes?
German pancakes use more eggs and no leavening agent and they are baked in a shallow dish (like a roasting pan or cast-iron skillet)
How did German pancakes get their name?
The batter of a German pancakes is that of a dish called pfannkuchen. Pfannkuchan is traditionally cooked in a skillet. However, someone placed the batter in a shallow baking dish, baked it and named the batter a ‘German pancake’.
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