I feel like I always make the same things on "special" breakfast mornings (like pancakes, french toast, and scrambled eggs...), so I'm always on the lookout to try something new. Also, if you remember the great foamy vanilla syrup that we had at our Relief Society Celebration Breakfast in March, you know that I'm always trying to find new recipes that we can use that syrup on too! Greman Pancakes is the perfect recipe that is different AND is great with this syrup. I actually first heard of German Pancakes from the L'Heureux boys during one of their spotlights in Primary last year, so I looked up a recipe and we love these! Thanks to the L'Heurex family for the idea!
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
2. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish;
3. Pour the batter on top of the butter in baking dish.
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Cut into large squares (like you would a cake) to serve.
These poof right up in the oven too; it's fun for kids to watch! It does compress down a bit after cooking, and my kids LOVE it with powdered sugar on top.
And in case you missed it the first time we posted it, here is the yummy syrup recipe that goes great on these:
Foamy Vanilla Syrup
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp. corn syrup
1 Tbsp. Vanilla
1/4 - 1/2 tsp. baking soda
Add the first 5 ingredients to a large saucepan (will foam up very high, so seriously use LARGE pan) on medium heat. Stir often and bring to a low boil, then reduce heat to a simmer for about 1 minute. Add the baking soda, stir for about 15 seconds (it will get very foamy), and remove from heat.
Serve either while "foamy", or you can let it compress back in and serve as a more traditional syrup.
Stores well in the refrigerator for leftovers, but when reheated doesn't foam up quite as much, but still is very yummy. Also, you can add up to a tsp of cinnamon to this with the first five ingredients for a very yummy cinnamon syrup -- it's very good that way too!