Monday, August 07, 2006

German Pancakes and Homemade Syrup

My husband's family lived in Germany many years. I don't know if they learned to make German pancakes from the Germans, though. I'll have to ask them. Whether or not this is an authentic recipe, it is fun and exciting to make. Be warned, it is chock full of eggs and, (gasp), plenty of butter. If that is just not something you can bring yourself to eat, well then, just consider your reading of this particular blog entry to be solely academic. No one is forcing you to make this, ok? It does taste good, though!

German Pancakes

1 cup milk
1 cup flour
1/4 teaspoon salt
6 eggs
1/3 cup butter

Place a 9x13 pan in a 375 degree oven. Allow to heat. In a blender, combine all ingredients except butter. Blend until smooth. Don't overblend. Once the oven is hot, place the butter in the pan in the oven and allow to melt. As soon as it is melted, pour the batter into the pan. Bake for about 20 minutes.

Growing up, my parents never bought pancake syrup. They always made it. The same was true in Sean's family. I think its a Mormon thing. Anyway. I never buy syrup. I don't like store bought syrup and why buy it when it is so cheap and easy to make your own? Homemade syrup is thinner, especially when its hot (it thickens up a bit when its cooled).

I bought some pancake syrup about a year ago for a camping trip and its still sitting there, in my pantry. We just don't like it. The flavor isn't as good and the thickness is just so fake and off putting.

Just try this. Once you are used to it, you won't want to buy syrup anymore.

Homemade Syrup

1 cup granulated sugar
1 cup brown sugar
1 cup water
1 teaspoon maple flavoring
1 teaspoon vanilla extract

In a small sauce pan, bring the sugars and water to a boil, stirring occasionally. Remove from heat, allow to cool slightly and add the maple flavoring and vanilla extact. Stir to combine. That's it!


Angelina said...

I made something like these a couple of years ago. The recipe was good but I felt like it was very little bulk, since most of the bites were air. Did you get the same feeling? I think maybe I just needed to make a bigger portion!

Laurie said...

No, this puffs up a bit, but deflates pretty quickly. If you look at the final picture on this post, you can see this better.

I have been reading your blog. Its fun! I went to 1 semester of nursing school at UALR, and I hated it. So I quit. I even had all my prerequisites for UAMS and was accepted there, too, but I chose UALR because it was less hours per semester (since I already had my general ed done). Some day dh will forgive me for dropping out, I think!

Have a good day!

Angelina said...

I received my BSN from UAM. Fresh out of nursing's great but alot of stress. I wouldn't trade what I do for anything though.

Anonymous said...

Laurie, I remember being served pancakes many times when I lived in southern Germany years ago. They fried them in a pan just like we do, but they were much heavier than American pancakes. They were so heavy that they would slice the left-overs thinly and use them in soup like noodles. AuntLoJo

Val said...

This is what my mother made us for our birthday breakfast. She would make whatever type of topping we wanted (we always have had an abundance of berries in the freezer) and real whipping cream with cocoa on the side. It is a tradition I have brought into my own house and my kids love it. We only have it then and on Solstice. The kids really look forward to it, although with Don's June bday, solstice, and both the kids in July, I am happy not to make it again until December. LOL!


Laurie said...

We always have blueberries in the freezer. I've never really eaten it with blueberries. Yumm..