Wednesday, September 7, 2011

German Pancakes with homemade syrup

This dish is obviously great for breakfast but I also love it as a last minute dinner. You can make the syrup ahead of time and keep it in the fridge for a few days. Just heat it up when you are ready to serve. YUMMY!!

German Pancakes

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

confectioners' sugar for garnish

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. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Buttermilk Syrup

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda

1 teaspoon vanilla extract

In a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. 

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