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GERMAN PANCAKE {WHOLE GRAIN OPTION} WITH BUTTER SYRUP #breakfast #snacks

GERMAN PANCAKE {WHOLE GRAIN OPTION} WITH BUTTER SYRUP #breakfast #snacks

A delightful German hotcake prepared until light and craggly and puffy. Get the formula to see a 100% entire wheat choice. Yum!

This prepared German hotcake. Truth be told, I think in our 13+ long periods of marriage, until I took pictures for this post, I had just made this once. I've eaten it.

Eaten up would be a progressively proper portrayal. Be that as it may, Brian's the ace of the German hotcake. He makes them regularly on ends of the week for the children and he is an overwhelming hero in their eyes as a result of (it's hands down their preferred breakfast in the historical backdrop of ever).

I'm speculating a large number of you have delighted in the marvels of this light and craggly, puffy hotcake.

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GERMAN PANCAKE {WHOLE GRAIN OPTION} WITH BUTTER SYRUP #breakfast #snacks

INGREDIENTS
FOR THE PAN:

  •  2 tablespoons butter

PANCAKE:

  •  6 large eggs (about 10.5 ounces)
  •  1 cup milk (I use 2%)
  •  1/2 teaspoon vanilla extract
  •  1 cup (5 ounces) all-purpose or white whole wheat flour
  •  1/4 teaspoon salt

SYRUP:

  •  1 cup granulated sugar
  •  1/2 cup buttermilk
  •  1/2 cup (8 tablespoons) butter
  •  1 teaspoon vanilla extract
  •  1 teaspoon baking soda

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
  2. Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer). Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
  3. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  4. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
  5. For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.

For more detail : bit.ly/2Wje3qy

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