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The pancake was great (similar to a Dutch Baby we get at a local breakfast place), but the sauce is the best part! It tasted like butterscotch to me. I did reduce the amount of sugar, though, and only used 1 cup. It was still sweet enough for my very large sweet tooth, but not so sweet that my husband, who (amazingly) doesn't like sweets, wouldn't eat it. <br/><br/>Do NOT use a small saucepan for the sauce. Use a larger pan than you think you'll need because it will bubble up. I started out in a medium sized pan and had to switch to a larger one to accommodate what I call the "froth." In the end, I got about 2 cups of sauce. I think that's a little too much for the pancakes, but it tastes so great on other things (ice cream, waffles, toast, and popcorn) that it's worth making the whole batch.<br/><br/>I blended the pancake batter the night before and left it in the fridge. Baked up nicely the next morning after a good whisking. Super easy to pop it right in the oven with no morning prep work. I also made the sauce the day before and reheated it in the microwave.

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Marty B March 25, 2013

This is one of mine and my families favorite breakfast recipes. It's also one of our traditions on Christmas mornning that we all look forward to for the past decade. I got this recipe from Taste of Home. The homemade syrup is the best part. It is so easy and delicous, you won't believe it. Thanks for posting. It makes it easier as I'm doing my meal plan for Christmas.

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Michele Lee December 12, 2009
German Pancake With Buttermilk Sauce