German Pancakes

If you ever doubt that the kitchen is where magic happens, make German pancakes. What looks like a flavorless spread of batter in the bottom of your 9×13, when added to the oven, will become a fluffy, puffy batch of deliciousness.

In all areas of my baking life, my man loves to steal the middle. Brownies, cornbread, any sheet cake, I’ll have to remember and post some pics of things I bake that have just the middle carved out.

BUT

With German pancakes, we tussle over the edges. They are magical, crisp and buttery.

So I’m going to stop blabbing and post the recipe all ready. As an added bonus I’m sticking my favorite caramel syrup in here.

German Pancakes + Caramel Syrup + bananas + pecans = *SIGH*

Ingredients

2 TBSP Butter

6 Eggs

1 C. Whole Milk

1/2 tsp Vanilla

1 C. Flour

1/2 tsp Salt

Instructions

Heat the oven to 400. Put the butter in your 9×13 glass pan, then put the pan in the oven for about 5 minutes, or until butter melts. If you wanna get sassy, brown the butter for an added depth of flavor.

Meanwhile, use a blender to combine the rest of the ingredients. Don’t go until smooth, just until combined, otherwise you’ll get no puff.

Pour the mixture into the hot pan, bake 20 minutes.

Best served right away. I don’t know how the leftovers are, never had any!

BONUS!

Caramel Syrup

Ingredients

1 1/2 C. Buttermilk – substitutions don’t work here.

1/2 C. Butter

1 1/2 C. Sugar

1 tsp Baking Soda

2 tsp Vanilla

Use the biggest pot you have – seriously, this thing grows like you will not believe. Bigger than big, really really ridiculously big!

Melt butter, buttermilk and sugar. Add baking soda. Heat to boiling, stir constantly, then reduce heat and simmer until it transmorgifies into a deep rich caramel color. Remove from heat and add vanilla.

This will keep in the fridge for up to 3 weeks, but I doubt it will last that long. The only reason I know is cause I put it in a squeezy bottle labeled BBQ sauce and forgot about it until my daughter put it on her hamburger about 3 weeks later.

BONUS #2

Always check your squeezy bottles for previously sharpied labels.

Ok see ya!