German Pancakes with Buttermilk Syrup

Description of this recipe:

This recipe delivers a show-stopping German Pancake, also known as a Dutch Baby, a delightful oven-baked pancake that puffs up dramatically in the oven, creating a golden-brown, cratered landscape perfect for holding pools of sweet buttermilk syrup. This isn’t your average pancake; it’s a breakfast or brunch centerpiece that will impress your family and friends. The tender, custardy interior contrasts beautifully with the crispy edges, making each bite a textural and flavorful delight. The accompanying buttermilk syrup is the perfect complement, adding a rich, tangy sweetness that elevates the entire dish.

Why you will love this recipe:

Impressive Presentation: The dramatic puff of the German Pancake is a visual feast, making it a perfect dish for special occasions or when you want to treat yourself and your loved ones.
Surprisingly Easy: Despite its impressive appearance, this recipe is incredibly simple to make. The batter comes together in minutes in a blender, and the oven does most of the work.
Delicious Flavor: The combination of the custardy pancake and the tangy-sweet buttermilk syrup is simply irresistible. It’s a breakfast that’s both comforting and exciting.
Versatile Toppings: While the buttermilk syrup is a classic pairing, you can easily customize this pancake with your favorite toppings, such as fresh fruit, whipped cream, chocolate sauce, or even savory ingredients like ham and cheese.
Perfect for Sharing: This German Pancake is baked in a large baking dish, making it ideal for serving a crowd. It’s a great way to start a weekend brunch or holiday breakfast.

Introduction

The German Pancake, also known as a Dutch Baby, is a delightful oven-baked pancake with German origins. Unlike traditional pancakes cooked on a griddle, this pancake is baked in a hot oven, causing it to dramatically puff up and create a beautiful, golden-brown crust. Its unique texture and impressive presentation make it a favorite for breakfast, brunch, or even dessert.

This recipe combines the classic German Pancake with a rich and tangy buttermilk syrup, creating a truly unforgettable dish. The buttermilk syrup adds a layer of complexity and depth of flavor that perfectly complements the custardy pancake. Whether you’re looking for a special occasion breakfast or simply want to elevate your weekend brunch, this recipe is sure to impress.

Ingredients:

German Pancake:

6 large eggs: Eggs are the foundation of this pancake, providing structure, richness, and moisture. Use large eggs for the best results.
1 cup 2% milk: Milk adds moisture and helps create a smooth, pourable batter. You can substitute with whole milk for an even richer flavor.
1 cup all-purpose flour: Flour provides structure and helps the pancake hold its shape. All-purpose flour works perfectly in this recipe.
1/2 teaspoon salt: Salt enhances the flavors of the other ingredients and balances the sweetness of the syrup.
2 tablespoons butter, melted: Melted butter adds richness and flavor to the pancake, and it also helps prevent the pancake from sticking to the baking dish.

Buttermilk Syrup:

1/2 cup butter, cubed: Butter is the base of the syrup, providing richness and flavor. Use unsalted butter to control the sweetness of the syrup.
1-1/2 cups sugar: Sugar sweetens the syrup and helps create a smooth, syrupy texture. Granulated sugar works best in this recipe.
3/4 cup buttermilk: Buttermilk adds a tangy flavor to the syrup, balancing the sweetness and adding complexity.
2 tablespoons corn syrup: Corn syrup helps prevent the sugar from crystallizing and creates a smooth, glossy syrup.
1 teaspoon baking soda: Baking soda reacts with the buttermilk to create a foamy, light texture in the syrup.
2 teaspoons vanilla extract: Vanilla extract enhances the flavors of the other ingredients and adds a warm, aromatic note to the syrup.

Optional Toppings:

Confectioners’ sugar: For dusting the pancake and adding a touch of sweetness.
Fresh blueberries: Or any other fresh fruit, for adding color, flavor, and nutrients.

Preparation:

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 400°F (200°C). This high temperature is crucial for creating the dramatic puff of the German Pancake. While the oven is preheating, place a 13×9-inch baking dish inside. This ensures that the baking dish is hot when you pour in the batter, which helps to initiate the puffing process. You can use a glass, ceramic, or metal baking dish for this recipe.

Step 2: Make the Pancake Batter

In a blender, combine the eggs, milk, flour, and salt. Process until the batter is completely smooth and free of any lumps. It’s important to blend the batter well to ensure that all the ingredients are properly incorporated. If you don’t have a blender, you can use a whisk, but be sure to whisk vigorously to remove any lumps. The batter should be thin and pourable.

Step 3: Add the Butter and Bake

Carefully remove the hot baking dish from the oven. Pour the melted butter into the baking dish and tilt it to coat the entire surface. This will prevent the pancake from sticking and add richness to the crust. Immediately pour the batter into the hot, buttered baking dish. Return the baking dish to the oven and bake, uncovered, for about 20 minutes, or until the pancake is puffed up and golden brown. The edges should be crispy and the center should be set.

Step 4: Make the Buttermilk Syrup

While the pancake is baking, prepare the buttermilk syrup. In a small saucepan, combine the butter, sugar, buttermilk, corn syrup, and baking soda. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 7 minutes, stirring occasionally. This allows the syrup to thicken slightly and the flavors to meld together.

Step 5: Finish the Syrup and Serve

Remove the saucepan from the heat and stir in the vanilla extract. This adds a warm, aromatic note to the syrup. The syrup will be light and foamy due to the reaction of the baking soda with the buttermilk.

Once the pancake is done baking, remove it from the oven. Dust it generously with confectioners’ sugar for a touch of sweetness and elegance. Serve immediately with the warm buttermilk syrup and, if desired, fresh blueberries or other favorite toppings. The pancake will deflate slightly as it cools, so it’s best to serve it right away.

COOKING Rating:

Easy

Serving Suggestions:

Serve the German Pancake hot, right out of the oven.
Drizzle generously with the warm buttermilk syrup.
Garnish with fresh berries, such as blueberries, raspberries, or strawberries.
Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
For a savory twist, try topping with ham and cheese or sautéed vegetables.

Tips:

Make sure the oven is fully preheated to 400°F (200°C) before baking the pancake. This high temperature is essential for achieving the dramatic puff.
Use a hot baking dish to help initiate the puffing process.
Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough pancake.
Don’t open the oven door while the pancake is baking. This can cause the pancake to deflate.
Serve the pancake immediately after baking, as it will deflate as it cools.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
For a richer flavor, use brown sugar instead of granulated sugar in the syrup.
You can store leftover buttermilk syrup in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.

Prep Time:

10 minutes

Cook Time:

27 minutes

Total Time:

37 minutes

Nutritional Information:

(Per serving, with 1/4 cup syrup)

Calories: 428
Protein: 8g
Sodium: 543mg

Conclusion

This German Pancake with Buttermilk Syrup recipe is a guaranteed crowd-pleaser. Its impressive presentation, delicious flavor, and surprisingly easy preparation make it a perfect choice for any occasion. Whether you’re hosting a brunch, celebrating a holiday, or simply want to treat yourself to a special breakfast, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a breakfast that’s both comforting and extraordinary. The combination of the puffy, custardy pancake and the rich, tangy buttermilk syrup is a match made in breakfast heaven. Enjoy!

Questions and Answers:

Q1: Can I make this recipe ahead of time?

A: While the German Pancake is best served immediately after baking for optimal puffiness, you can prepare the buttermilk syrup ahead of time. Store it in an airtight container in the refrigerator for up to a week and gently reheat it before serving. You can also mix the pancake batter ahead of time and store it in the refrigerator for up to 24 hours, but the pancake may not puff up as dramatically if the batter sits for too long.

Q2: Can I substitute the all-purpose flour with another type of flour?

A: Yes, you can substitute all-purpose flour with gluten-free all-purpose flour blend for a gluten-free version of this recipe. Almond flour or other nut flours are not recommended as they will change the texture and structure of the pancake significantly.

Q3: What if I don’t have a blender? Can I still make this recipe?

A: Absolutely! While a blender makes the batter incredibly smooth, you can also use a whisk. Just be sure to whisk vigorously to remove any lumps and ensure that all the ingredients are fully incorporated. The batter may be slightly less smooth than if it were made in a blender, but it will still work well.

Q4: Can I add different flavorings to the pancake batter?

A: Certainly! Feel free to experiment with different flavorings. A teaspoon of vanilla extract, a pinch of cinnamon, or a grated lemon zest can all add a delicious twist to the pancake batter. You can also add a tablespoon or two of your favorite liqueur for an extra touch of flavor.

Q5: My German Pancake didn’t puff up as much as I expected. What could have gone wrong?

A: Several factors can affect the puffiness of the German Pancake. Make sure your oven is fully preheated to 400°F (200°C) before baking. Using a hot baking dish is also crucial for initiating the puffing process. Avoid opening the oven door while the pancake is baking, as this can cause it to deflate. Finally, make sure you’re not overmixing the batter, as this can develop the gluten in the flour and result in a less puffy pancake.