German Pancake is a golden pancake made a pretty presentation for a skier’s theme breakfast I hosted. Served with my homemade buttermilk syrup, it’s an eye-opening treat. That easy syrup tastes great on waffles and French toast, too. From renae moncur or burley idaho.

Ingredients

6 eggs

1 cup 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

Method 

1 In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.

2 Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.

3 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.

4. Dust pancake with confectioners’ sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).