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!
1 cup milk
1 cup flour
1/4 teaspoon salt
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.
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!