German Pancake With Butter Syrup

I have no clue why these are called German Pancakes but I do know that my family can eat an entire batch of them in a matter of minutes. I guess that’s what happens when you have a bunch of boys, eh? My mom used to make these when I was growing up but they were cooked with lots more butter.

German pancake With Butter Syrup

A delicious German pancake baked until light and craggily and puffy. Get the recipe to see a 100% whole wheat option. Yum!

Anyhow, this particular e mail changed into from a person who I can name Band. Due to the fact that’s absolutely his name.

We occur to recognize him and his fam from our past existence in Wisconsin. He’s a doctor’s assistant there and he and his adorable spouse Ashli have 4 kiddos.

And he requested me for some recipe ideas that would create some essential bonus factors along with his youngsters (and let’s be serious, his wife, too).

My first concept became to think about what Brady makes around right here and skip off any accurate awareness or dad-permitted recipe to Band. And here is this German Pancake with Butter Syrup.

German pancake With Butter Syrup



  •  2 tablespoons butter


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


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


  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).
  3. Add the flour and salt and blend until just combined; the batter should be smooth but take care not to over blend or the pancakes may turn out dense and cakey.
  4. 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.
  5. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  6. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
  7. 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.
  8. 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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