Your Sunday Morning Plan:
EAT:
What separates the German pancake from the Aunt Jemima variety? This pancake is baked in the oven, contains eggs and is served as one large pancake to be split up. Also, it puffs up. The eggs makes it seem more custard-y, less cake-y. This version from All Recipes says to serve it with buttermilk syrup.
You’ll need:
- 6 eggs
- 1 cup milk
- 1 cup flour
- 2 tablespoons melted butter
For the syrup:
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 tablespoons light corn syrup (honey is probably fine)
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
