German Pancakes

German Pancakes with Caramel Syrup

This many not be a new concept to many of you, but I had not heard of German Pancakes until very recently.  So, as I look at different recipes and combine the things that sound good and get rid of things that don't this is what I found that works and is wonderful.

German Pancakes

6 eggs
1 cup milk
1 cup Gluten Free Flour blend
2 Tablespoons coconut flour
1/4 teaspoon salt
1 teaspoon vanilla

Preheat the oven to 450 degrees.  Towards the end of when the oven is heating, put 2 Tablespoons of butter into your 9X13 baking dish (or whatever baking pan you are using).  Put it in the oven to heat up.  **Don't put it in for the whole preheat or your butter will brown.  Pull out pan when heated and turn the pan to spread the butter around.  (You can push it around with a kitchen utensil too.)

In a blender blend the eggs well.  Add the milk and blend it again.  Add the salt and flours and blend just until blended.  You can also do this in a mixing bowl.  Pour the batter into your HEATED and buttered baking dish.

Bake in your 450 degree oven for 15 minutes.  (This is going to puff up initially while cooking.  It will fall at some point in the center.  Don't worry, that is normal.)

Serve immediately with caramel syrup.  Or you can serve with fruit, maple syrup, or whatever sounds good.

Caramel Syrup

1 1/2 cups sugar
3/4 cup buttermilk or soured milk*
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

In a saucepan, combine sugar, milk, butter, corn syrup and soda.  Bring to a boil and boil it for 7 minutes.  Remove from the heat and stir in the vanilla.  Pour over individual servings of German Pancakes.

We have also discovered that this is wonderful syrup to use on the Banana Chocolate Chip Pancakes found in this blog.

*To sour milk:  1 Tablespoon lemon juice plus enough milk to make 1 cup.