- 8
- 10 mins
- 30 mins
Ingredients
- BUTTERMILK SYRUP:
- 6 large eggs
- 1 cup 2% milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup butter, cubed
- 1-1/2 cups sugar
- 3/4 cup buttermilk
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Confectioners' sugar
- Fresh blueberries, optional
Preparation
Step 1
Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.
Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.
Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.
Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.
Yield: 8 servings (2 cups syrup).
Health Tip: The pancake itself is just 150 calories and 7g fat. For a nutritious spin, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar, or go savory with some leftover cubed turkey, gravy and herbs.
Originally published as German Pancake in Taste of Home
December/January 1998, p37