GERMAN PANCAKE {WHOLE GRAIN OPTION} WITH BUTTER SYRUP
INGREDIENTS
FOR THE PAN:
PANCAKE:
SYRUP:
INSTRUCTIONS
FOR THE PAN:
- 2 tablespoons butter
PANCAKE:
- 6 large eggs (about 10.5 ounces)
- 1 cup milk (I use 2%)
- 1/2 teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose or white whole wheat flour
- 1/4 teaspoon salt
SYRUP:
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup (8 tablespoons) butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
INSTRUCTIONS
- 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.
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