Dutch Baby or German Pancake? I’ll leave it up to you to decide. Regardless of the heritage, cover it in Buttermilk Syrup and a squeeze of lemon and you have a slice of heaven!
Rarely do I ever follow a recipe… recipe development is my job so that is what I do – I start with an idea for what I want to create and go from there. Sometimes it turns out just how I want it right off the bat, other times I need to make the dish several times before it is ready to publish. It is fun but it is work!
With the constant push to create and come up with somewhat original ideas, I find it incredibly relaxing to let someone else “do the real work.” This morning, I let Taste of Home contributor, Renae Moncur of Burley, Idaho do the work. Following is her recipe for a German pancake… DON’T leave out the Buttermilk Syrup or a squeeze of lemon – so delicious! The only thing I skipped was the dusting of powdered sugar… it is pretty but not needed.
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).
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