German Pancakes
one of our favorite breakfast meals
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Ingredients
- 6 large eggs
- 1C milk
- 1C flour
- 1/2t salt
- 2T butter (melted)
Buttermilk Syrup
We typically make a half batch of the syrup - leftover is great and lasts for weeks but this amount is generally too much for us
- 1/2C butter
- 1 1/2C sugar
- 3/4C buttermilk
- 2T molasses
- 1t baking soda
- 2t vanilla (optional)
Directions
- mix eggs and milk
- add salt and flour to egg/milk mixture slowly, stirring quickly to avoid lumps (like you would for crepes)
- pour melted butter in a 13x9 inch pan to cover, then add batter
- cook uncovered at 400 for about 20m
Cut into rectangles, load up with fruit (they go great with raspberries and apples), and add the syrup!
Buttermilk Syrup
Make the syrup while the pancake bakes!
- add butter, sugar, buttermilk, molasses and baking soda in a large pan
- bring to a boil stirring and watching constantly
- NOTICE watch carefully as the baking soda makes the syrup bubble a lot and it will overflow your pan. Stir constantly and reduce heat/remove from heat if needed
- reduce heat to a simmer and leave for 7 minutes