GERMAN PANCAKE {WHOLE GRAIN OPTION} WITH BUTTER SYRUP #BREAKFAST #PANCAKE
A tasty German flapjack heated until light and craggly and puffy. Get the formula to see a 100% entire wheat alternative. Yum!
A week ago, I got an email from one of the not many male perusers of this here blog. It happens infrequently. Alright, sometimes.Fine. Infrequently.
This prepared German hotcake. Actually, 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.Devoured would be a progressively proper depiction. Be that as it may, Brian's the ace of the German flapjack.
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 considerable lot of you have appreciated the miracles of this light and craggly, puffy flapjack.
It wasn't until Bart's email that I pondered it all the more truly. As in, possibly I ought to really post about this dearest breakfast? Prodded on by a return to the works of art a week ago, I chose to squander no time in sharing our preferred variant of the German hotcake.
And keeping in mind that the hotcake is so basic (truly, under two minutes with the blender and you're prepared to heat) and scrumptious, the ludicrously delicious margarine syrup is the star.
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 :
- 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).
- 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.
- 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.
- Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
- 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.
NOTES :
- While this pancake is decidedly yummy made with all-purpose flour (we use unbleached flour), it is also very delicious with whole wheat flour in place of the all-purpose (we always use white wheat flour).
- The pancake bakes up nice and thin. Brian always doubles and makes two 9X13-inch pans and they're usually completely gone after our family of five kids (ages 11 and younger) and two adults are done with it.
For more detail : http://bit.ly/2KgcUsb
