BAKED GERMAN PANCAKE WITH BUTTER SYRUP

INGREDIENTS

FOR THE PAN:

  •  2 tablespoons butter

PANCAKE:

  •  6 large eggs (about 10.5 ounces)
  •  1 cup milk (I use 2%)
  •  1/2 teaspoon vanilla extract
  •  1 cup (5 ounces) all-purpose or white whole wheat flour
  •  1/4 teaspoon salt

SYRUP:

  •  1 cup granulated sugar
  •  1/2 cup buttermilk
  •  1/2 cup (8 tablespoons) butter
  •  1 teaspoon vanilla extract
  •  1 teaspoon baking soda
BAKED GERMAN PANCAKE WITH BUTTER SYRUP #breakfastideas


INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
  2. Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer). Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
  3. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  4. Full instructions visit @melskitchencafe

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