Ingredients for German Pancake With Buttermilk Sauce
- 3 large eggs
- 1 cup milk
- All Purpose Flour
- 2 tablespoons melted butter, for greasing the pan and sauce
- White Sugar
- 1 cup buttermilk, for the sauce
- Light Corn Syrup
- 1/2 teaspoon baking soda, for the sauce
- Vanilla Extract
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How to Make German Pancake With Buttermilk Sauce
- Preheat oven to 400°F (200°C).
- Grease a 9x13 inch baking pan with 1 tablespoon of melted butter.
- In a blender, combine 3 large eggs, 1 cup milk, and 1 cup all-purpose flour. Blend until completely smooth.
- Pour batter into the prepared baking pan.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- While the pancake bakes, prepare the sauce: In a small saucepan, combine 1/4 cup granulated sugar, 1 cup buttermilk, 1 tablespoon melted butter, and 2 tablespoons light corn syrup.
- Bring the sauce to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
- Remove from heat and stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract. Let cool slightly.
- Once the pancake is cooked, let it cool slightly before slicing and serving. Spoon the buttermilk sauce generously over the slices of pancake.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
108g
Fat
37g
Carbs
12g
