German Pancake (Whole Grain Option) with Butter Syrup
Try this German Pancake recipe, or contribute your own.
Try this German Pancake recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 cup milk (i use 2%)
- 6 large eggs (about 10.5 ounces)
- 1 cup (5 ounces) all-purpose or white whole wheat flour
- 1/2 cup (8 tablespoons) butter
- Carbohydrate 2.94918166853765 g
- Cholesterol 160.914062508101 mg
- Fat 60.5628089611442 g
- Fiber 0.00110416666666667 g
- Protein 2.45044812631749 g
- Saturated Fat 37.9256745851098 g
- Serving Size 1 1 -6 serving (139g)
- Sodium 434.539833391829 mg
- Sugar 2.94807750187099 g
- Trans Fat 4.63774595852363 g
- Calories 558 calories
Step-by-step
- 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).
- 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.
- 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.
- Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
- For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often.
- Reduce the heat and simmer for 7 minutes.
- Off the heat, stir in the vanilla and baking soda until well-combined.
- Serve warm over pancakes.
My Unexpected Culinary Adventure: A German Pancake Journey
As a busy working mom, time is a precious commodity. Weekends are often a blur of errands and chores, leaving little time for elaborate cooking projects. But this past weekend, I decided to break free from my usual routine and try something new. I stumbled upon a recipe for a German pancake, and something about its simplicity and promise of a fluffy, delicious breakfast intrigued me. The idea of a warm, comforting pancake on a crisp autumn morning was just the escape I needed from the relentless grind of everyday life. I chose the whole wheat option, a small step towards healthier eating habits amidst my busy schedule.
The recipe itself was surprisingly straightforward. The process involved blending the basic ingredients – eggs, milk, flour, and a touch of vanilla – then baking the batter in a buttered dish until golden brown and puffed up. The aroma that filled my kitchen as it baked was heavenly. It was a far cry from my usual quick breakfast of toast and coffee. This experience felt more like a ritual, a moment of mindful creation in the midst of my otherwise chaotic life. It was a little slice of calm in a whirlwind week.
But the real star of the show was the butter syrup. Oh, my goodness! The recipe called for a seemingly simple combination of sugar, buttermilk, and butter, but the transformation that occurred on the stovetop was astonishing. The mixture bubbled and frothed, expanding miraculously in volume. The resulting syrup was rich, buttery, and subtly sweet – the perfect complement to the delicate pancake. It was like discovering a hidden culinary treasure, a secret ingredient that elevated a simple breakfast to something truly special. The whole process, from mixing to baking to the final presentation, felt strangely therapeutic. It was a small act of self-care, a quiet moment of creativity that grounded me and filled me with a sense of accomplishment.
The resulting pancake was a masterpiece – light, fluffy, and golden brown, with a delightful texture that was neither too cakey nor too thin. The whole wheat flour added a subtle earthiness that enhanced the overall flavor profile. The butter syrup, rich and decadent, perfectly balanced the delicate sweetness of the pancake itself. It was a delightful breakfast that nourished not only my body but my soul. I surprised my kids with this novel breakfast and they also were thrilled. We sat down together and shared this delicious creation, and for a brief, precious moment, time seemed to stand still. We enjoyed our quiet family breakfast and the simple joy of sharing a homemade meal, a memory I will treasure.
Beyond the delightful taste and the unexpected therapeutic value of the baking process itself, this recipe also reminded me of the importance of slowing down and savoring life’s simple pleasures. In our busy, always-on world, it’s easy to get caught up in the whirlwind of daily tasks and forget to appreciate the small moments of joy and connection. This recipe was more than just a breakfast; it was a reminder to make time for the things that truly matter.
This German pancake recipe is a keeper. I'll be making it again and again, not just for its delicious taste, but for the simple joy and sense of accomplishment it brings. I encourage you to try this recipe and discover for yourself the unexpected magic that can be found in the kitchen.
