Saturday, January 23, 2010

German Pancakes

I love these because it's a meal I can make in a pinch, without having to go to the store, and everyone loves them. Also known as dutch babies, it makes a 9"x 13" pan that's all fluffy, then when you take it out of the oven the middle goes flat. It leaves these high crusty sides that are fabulous. Try them, especially with the buttermilk syrup - so yummy. The syrup is also great on the pumpkin pie waffles and regular pancakes as well.

German Pancakes
1 cup milk
1 cup flour
1/4 tsp. salt
6 eggs
6 Tbsp. butter

Heat oven to 450 degrees. Put the butter in a 9" x 13" pan. You can either put it in the oven while it's preheating, or melt it in the microwave. You just want the butter to be hot in the pan, without burning it, when you pour your batter in. Combine the remaining ingredients in a blender. Once butter is bubbling in the oven, pour blender ingredients in pan. Bake 20-25 minutes. Cut into 6 or 8 squares.

Buttermilk Syrup
4 oz. butter
1/2 c. buttermilk (or add 1 1/2 tsp. lemon juice to milk and wait a couple of minutes)
3/4 c. sugar

Bring to a boil, then remove from heat.
Add: 1 tsp. of baking soda
1/2 c. maple syrup

Serve warm. Store leftover syrup in the refrigerator.