German Pancakes with Divine (Buttermilk) Syrup
This is my little sister’s favorite breakfast. The syrup is sweet and sugary pairing well with this recipe. The pancakes are light and fluffy, with an egg flavor with a hint of sweet vanilla. The edges of the pancakes pull up creating a boat like look. We like to fill the boat with fresh cut fruits like strawberries, bananas and blueberries!
Makes 3-4 Servings
- 6 eggs
- 1 c milk
- 1 c Unbleached Flour
- ¼ c Sugar
- 1 tsp Vanilla Extract
- 4 Tbs butter
- Garnish with fresh fruits
- Preheat oven to 425 degrees F. As oven preheats, place the butter in 9×13” baking dish and put in oven for the butter to melt.
- Place the eggs, milk, flour, sugar and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter.
- Bake, for 20 minutes or until golden brown and puffy. The sides of the pancake will pull up from the edges of the pan.
- Remove from oven and sprinkle generously with syrup and powdered sugar or fresh fruits and powdered sugar.
- Using a large pot, (it doesn’t seem like it’s necessary. But it is trust me!) Combine buttermilk, sugar and butter. Bring to a boil and boil for 2 minutes, whisking the entire time.
- Then remove from heat.
- Stir in baking soda and vanilla. Beware it will bubble up quite a bit buts that’s okay, just stir constantly until it stops bubbling.
Don’t have buttermilk on hand?
That’s okay, I never do! Instead simply take a cup of regular whole milk and add a tablespoon of white vinegar to it. Stir for 2 minutes and let the milk curdle. And Walla! You have yourself grade a buttermilk!