German Pancake With Buttermilk Sauce

READY IN: 40mins
Recipe by RavynLoony

by Penny Chmura

Top Review by Marty B

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
  2. Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
  3. Bake in preheated oven for 20 minutes, or until golden.
  4. In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

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