German Pancakes with Buttermilk Syrup

The buttermilk syrup caught my attention. I’ve never thought of anything but maple syrup, traditional for Canadians. But, buttermilk is one of my favourite things. This is something I’d like to try. No flour on hand at the moment, I used it up making buttermilk pancakes.

German Pancakes with Buttermilk Syrup


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


Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
Meanwhile, in a 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.

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