Wednesday, April 6, 2011
German Pancakes with Coconut Syrup
1 C. Milk (Replace 1 cup of milk with 1/2 cup low fat milk and 1/2 eggnog to reduce thickness and add 1/4 teaspoon of nutmeg)
1 C. all-purpose Flour
1/2 tsp. Vanilla
1/2 tsp. Salt (reduce to 1/4 tsp. if using salted butter)
4 Tbs. Butter, melted
Place the eggs, milk, flour and salt in a mixing bowl; mix thouroghly. Pour the melted butter into an ungreased 9x13x2 baking dish; add batter. Bake, uncovered, at 425 degrees for 16-18 minutes. Make sure to monitor the oven so the tips of the pancake don't burn. You will know when it's cooked when the tips of the pancake begin to lightly brown.
Dust pancake with confectioner's sugar; serve immediatly with the syrup (see recipe below or use your own). It is also good to use whip cream and berry jam or peaches.
Butter Cream Syrup (Coconut or other flavoring)
1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Coconut Flavoring (optional or any other flavoring that you want)
Heat butter, sugar, buttermilk, baking soda and flavoring by slowly bringing to a boil (it will foam, so be sure to put in large sauce pan). Take off heat.