Pancake With Buttter Syrup

My initial plan was to suppose what makes around here and pass off any sensible knowledge or dad-approved direction to patrician.Now, in defense, the very fact that this line of thought solely took Maine regarding 3 seconds to explore isn't his fault. The poor guy happened to marry a mild compulsive.

So. He doesn’t cook that always.

In fact, i believe in our 13+ years of wedding, till I took photos for this post, I had solely created this once. I’ve devoured it.

Pancake With Buttter Syrup

Devoured would be a additional acceptable description. however Brian’s the master of the battercake.He makes them typically on weekends for the youngsters and he's a bigger than life rock 'n' roll musician within their eyes due to it (it’s handily their favorite breakfast in the history of ever).

I’m estimate several of you've got enjoyed the wonders of this light-weight and craggly, puffy flannel cake.It wasn’t till Bart’s email that i assumed regarding it additional seriously. As in, perhaps I ought to truly post regarding this beloved breakfast?

Ingredients:

FOR THE PAN:

•  2 tablespoons butter

PANCAKE:

•  6 large eggs (about 10.5 ounces)
•  1 cup milk (I use 2%)
•  1/2 teaspoon vanilla extract
•  1 cup (5 ounces) all-purpose or white whole wheat flour
•  1/4 teaspoon salt

SYRUP:

•  1 cup granulated sugar
•  1/2 cup buttermilk
•  1/2 cup (8 tablespoons) butter
•  1 teaspoon vanilla extract
•  1 teaspoon baking soda

Instructions:

1. Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
2. Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer). Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
3. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
4. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
5. For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.

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