German Pancake

Many years ago I received a one year subscription to Taste of Home magazine. Down home cooking by down home cooks. Lots of butter, meat and casseroles. Not my usual approach to cooking, but lots of comforting, fat filled flavor. One recipe, however, has become a Christmas morning staple; the German pancake.

Not one bit pancakey, this eggy, fluffy delight, dusted with confectioners sugar and doused with a buttermilk syrup that really should be illegal, is how we have celebrated Christmas morning for more than a decade.

This year, breakfast included a tart sautéed apple dish-
http://www.tasteofhome.com/recipes/sauteed-apples-and-raisins
(I left out the raisins), fresh squeezed orange juice (by hand, by Jacob) and Canadian bacon. And coffee. Really strong, thick coffee, made by yours truly, because for all the cooking I do, I have yet to perfect the chemical miracle that is coffee.



German Pancake

Ingredients
6 eggs
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted

BUTTERMILK SYRUP:
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar


Directions
In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
Meanwhile, in a small 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. Yield: 8 servings (about 2 cups syrup).

I have no comments, none. This recipe is perfect as is.

Happy New Year!

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Location:S Adams St,Rockville,United States