German Pancake with Buttermilk Sauce

SUBMITTED BY: Penny Chmura PHOTO BY: Sumchelle

"This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!"

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

6 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter, melted
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

READ REVIEWS (44)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden.
In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

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REVIEWS

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Reviewed on Sep. 19, 2003 by Rivka

This recipe is quite 'different', to say the least. We found the sauce tasty, but way too sweet and rich for our taste.

11 users found this review helpful

Reviewed on Apr. 14, 2003 by LINDA KAY

great recipe we enjoy this for a different kind of sweet breakfast treat on special occasions

11 users found this review helpful

Reviewed on Apr. 14, 2003 by JHAWORTH

The pancake is a nice departure from traditional pancakes. The Buttermilk Sauce is particularly good. My family uses this sauce on pancakes and waffles as well.

11 users found this review helpful

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