German Pancake with Butter Syrup
Delicious German pancake served with a rich butter syrup, perfect for breakfast or brunch.
Equipment
- 9x13 inch baking dish
- blender
- Saucepan
Ingredients
For the Pan
- 2 to 4 tablespoons butter
Pancake
- 6 large eggs
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose or white whole wheat flour (142 g)
- ¼ teaspoon salt
Syrup
- 1 cup granulated sugar (212 g)
- ½ cup buttermilk
- ½ cup salted butter (113 g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
For the pancake
- Preheat the oven to 425 degrees F. Put the butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats. Swirl the melted butter to coat the bottom of the pan and set aside.
- Combine all the pancake ingredients in a blender and process until smooth and well-combined, 20-30 seconds.
- Pour the batter into the prepared pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
For the syrup
- In a larger saucepan, combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 5-7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.
- For an extra caramelly version, add the baking soda at the beginning with the buttermilk.
Notes
The original recipe had a temperature of 400 degrees F. If that's worked for you, continue to use it! The last couple of years I've set the oven to 425 degrees F - the pancake puffs better and the edges are especially golden and yummy.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 200mgSodium: 350mgPotassium: 150mgSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!