German Pancakes

A couple of weeks ago we had a day off of school, and I made a big breakfast for everyone. One of our favorites is German Pancakes with homemade caramel syrup. This is absolutely delicious! But I must warn that they don't taste anything like pancakes. However, it is very nice. After we finished breakfast, the children informed me that from now on I need to bake 3 or 4 pans instead of just two.

The beginning of the syrup

See the nice caramel color? It's almost done.

The pancakes in the oven

The pancakes get wonderful mountains in them that the children love to watch. They deflate after a few minutes out of the oven, though.

The syrup looks and tastes just like caramel

Here's the recipe for German Pancakes:

6 eggs

1 cup milk

1 cup flour

1/2 t. salt

1 - 2 T. butter, melted (I always use two)

Put all of these ingredients into a blender and process until smooth.

Pour into a greased 13x9 casserole dish. (It seems to work best if you stay with this size.) Bake uncovered at 400 degrees for 20 minutes.

While it is baking, this is the syrup we like.

Buttermilk Syrup

3/4 c. buttermilk (or 3/4 c. milk and 1 T. vinegar and wait for 5 minutes)

1 1/2 c. sugar

1 stick butter

2 T. corn syrup

1 t. baking soda

2 t. vanilla

Bring the first 5 ingredients to a boil and boil for 7 minutes, or until the color resembles a nice caramel color. Remove from heat and add the vanilla. Serve.

Notes:

1. The syrup gets very frothy as it cooks, so be sure to use a much larger pan than you think you need.

2. I always make a double batch of syrup and use the leftovers as an apple dip. Yummy!