High Heels & Grills: German Pancakes with Buttermilk Syrup

Saturday, December 15, 2012

German Pancakes with Buttermilk Syrup

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Today is a very special day. Well...sort of. Zachary's birthday was this past Thursday and we were both stoked about it. I got work off and we had all kinds of plans to party it up like it was 1967. That was until he got a call at 5:00 pm on Wednesday, telling him he had to go into work the next day. All day. On his birthday. This may not sound like a big deal, but here's something you should know about Zachary's job. When he goes into work, he literally leaves the house at 7:00 am and doesn't get back home until 2:00 pm - the next day. So pretty much, I saw him just long enough to wish him a happy birthday and give him a kiss as he ran out the door. Needless to say, it was not a fun birthday for him. But since today is Saturday and we miraculously both have the day off, we are doing the official celebrating today! {Hooray!}

If you couldn't tell, birthdays are kind of really a big deal in our house. The celebrations start bright and early before the birthday boy {or girl} even gets out of bed. It's tradition to get breakfast in bed on your big day and it's also tradition that the breakfast be German Pancakes. {Or as some people like to call them - Dutch Babies.} Cue cute, sleepy Zachary:


Isn't he just adorable? Ironically enough, the first time I ever had German Pancakes was with Zachary at a church get together and I've seriously loved them ever since. We don't have them any other time than birthdays, so it feels like an even bigger treat when either of our birthdays roll around. For my birthday this year, we weren't at home, so we drove clear across Denver, CO to the nearest restaurant that served them, just to taste their deliciousness. I'll be honest though, as good as those were, they weren't near as good as this homemade version.


This recipe was found at Taste of Home and I swear to you, it does not disappoint!

Ingredients:

Pancakes:
  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 2 Tbsp. butter, melted

Syrup:
  • 1-1/2 cups white sugar
  • 3/4 cup buttermilk {For the record, buttermilk can be made using 1 Tbsp. lemon juice for every 1 cup milk and it works fantastically!}
  • 1/2 cup butter
  • 2 Tbsp. corn syrup
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • Confectioners' sugar {optional}

Directions:
  1. Preheat oven to 400°F.
  2. Combine the eggs, milk, flour, and salt in a blender and process until smooth.
  3. Pour the melted butter in an ungreased 9x13 inch glass baking dish.
  4. Add the batter.
  5. Bake, uncovered, for 20-25 minutes, until browning begins.
  6. Meanwhile, in a medium saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda. 
  7. Bring to a boil and continue boiling for 7 minutes. {It may try to foam up and boil over, but don't worry this is normal. This is also why I told you to use a medium saucepan and not a small. :)}
  8. Remove from heat and stir in vanilla.
  9. Dust pancake with confectioners' sugar and serve immediately with syrup.

Obviously, the pancake will be cut up into individual servings, and we've found that you can easily get 8 normal sized servings out of it. Not bad for how easy it is, right? This recipe can also be halved and prepared in an 8x8 inch baking dish as well. Enjoy!

-Sarah

Linking up here.


6 comments:

  1. Happy birthday to Zachary from a cold italian morning :)

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  2. I love this pancake, however I use a round, metal deep casserole pan which I preheat in the oven. Doing this will cause the batter to rise high up the sides of the pan forming a huge bowl shaped pancake. Love it with lots of fresh squeezed lemon and a sprinkle of powdered sugar, but I can't wait to try your buttermilk syrup. BTW, if you're into kitchen specialty items, they do make "Dutch Baby" pancake pans.

    ReplyDelete
  3. This is one of my favorite pancakes, but I use a round metal, deep-dish casserole pan which I preheat in the oven. Doing this causes the batter to rise high up the sides forming a huge bowl-shaped pancake. A squeeze of fresh lemon and a sprinkle of powdered sugar and I'm in heaven, but I can't wait to try your buttermilk syrup. BTW, if you're into kitchen specialty items, they do make "Dutch Baby" pans.

    ReplyDelete
  4. Yum! I love all types of pancakes!

    Thanks for linking to a Round Tuit!
    Wishing you a very Merry Christmas!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

    ReplyDelete
  5. Just made this this morning. It was outstanding. I smeared some home-made apple sauce on the pancake after it was cooked and the topped it with the syrup. Just wish I made the whole recipe instead of halving it....Next time.

    ReplyDelete

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