German Pancakes

German Pancakes

Posted by Parties and Patterns on 1:34 PM in ana's corner, breakfast,

Ana's Corner

German pancakes (my sister-in-law calls them dutch babies...and I'm sure they have many other names) are one of my very favorite breakfasts.  I'm a little relieved that I didn't learn how easy they were to make until recently because I'm pretty sure that I would have made them every day this year I knew that they took a only total of FOUR ingredients, two minutes in the blender, and fifteen minutes in the oven to create this absolute yumminess! If you've never had German pancakes, I'd say they're almost a combination between a crepe and a waffle (taste/consistency of a crepe, thickness/crunchiness of a waffle)

German Pancake Ingredients:

1/2 cup (1 stick) salted butter

7 eggs

1 1/2 cup milk

1 1/2 cup flour

1/2 teaspoon salt

Easiest recipe ever.  Preheat oven to 425, put butter in pan and put pan in oven while preheating to melt butter. Blend together the eggs, flour, milk, and salt until blended (this only take a minute or two, but keep an eye on your butter to make sure it doesn't burn--the butter in the pan above got browned a teensy bit and that's what the brown specks are from).  Pour the batter into the melted butter pan.  Bake for 15-20 minutes! This recipe is simple, delicious, and it goes GREAT with our absolutely amazing Buttermilk Syrup.  Enjoy!

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Blueberry German Pancakes

Blueberry German Pancakes

Posted by Unknown on 6:39 AM in breakfast, megan's creations,

From Megan's Kitchen

I apologize for the lighting in my kitchen. On a dark Alaskan day, it's just not going to get much better than this. Especially since I was in a hurry because all my guests had arrived and I was still baking and I wasn't about to tell them to keep their grubby little hands off the food till it could be photographed. Really....who do I think I am? Martha Stewart or something? Definitely not...just a humble house wife. But then again not entirely humble so I guess we are left with just a house wife.

Man that kind of sounds depressing, but to be quite honest it is completely fulfilling.

Spending my days following a very ambitious 9 month old...putting the toys back in their baskets, returning books to book shelves, and clothes back into their drawers, wiping the snot off my sleeve, the mashed banana off my face and sweeping up the cereal I just stepped on...it's just that great. Ok so I'm not making the job sound flattering, but I bet if you tried it you would LOVE it. I just love those little hands playing with my hair and the little arms hugging my legs while I'm cooking.

What does this have to do with blueberry german pancakes? Absolutely nothing, apparently I just felt like going on a tirade. But todays brunch was a meeting of housewives and together we enjoyed these little pancakes. So here's what you'll need:

Ingredients:

six eggs

 l cup flour

1 cup milk

dash of salt

1/2 cup blueberries

1 cube butter

Cut butter into chunks and put some in each of the 12 sections of a cupcake pan. You can also make this in a 13"x9" cake pan. Let the butter melt in the oven while you are preheating the oven to 425 degrees.  Watch carefully because it will burn.  Take out of the oven when melted.  

In a blender place the eggs, flour, milk and salt and blend until well mixed.

Pour the egg mixture in the  cupcake or cake pan with the butter. Sprinkle the blueberries on top.

Bake for 15 to 20 minutes. 

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Buttermilk Syrup

Buttermilk Syrup

Posted by Parties and Patterns on 7:57 PM in ana's corner, breakfast,

Ana's Corner

Breakfast is one of my favorite meals to make, and in my opinion NO breakfast is complete without buttermilk syrup.  It's sweet, it's light, it's creamy and caramelly and everything about it just says gobble me up!  Once you realize how EASY and delicious buttermilk syrup is to make, you'll never settle for normal syrup again.  It's just that good!

Prep time: 5-10 minutes

Yield: about two cups (one batch is the perfect amount to go with a pan of German pancakes, double the recipe if you're feeding more than 8 people)

Buttermilk Syrup Ingredients:

1/2 cup salted butter

1/2 cup buttermilk (I NEVER buy buttermilk, I always use a 1/2 cup milk + 1/2 tablespoon lemon juice,  let it sit for a couple minutes)

3/4 sugar (you can substitute sugar for 1/2 cup agave, but then it's recommended that you use real buttermilk)

Optional: corn syrup (if you add in corn syrup, don't use quite the full amount of sugar)

1 teaspoon baking soda

1 teaspoon vanilla

If you're not using real buttermilk, put 1/2 tablespoon of lemonjuice into a 1/2 cup and fill the rest of the cup up with milk, let it sit while you proceed on to the butter.  In a large saucepan melt the butter (you can even brown the butter if you like, just don't burn it) until completely liquefied.  Stir in the buttermilk and sugar and boil (stirring regularly) until of a smooth consistency.  I'm impatient so I boil it on high stirring constantly.  If you want the syrup to have a more caramel like flavor/texture then stir in a teaspoon or so of corn syrup (I don't measure it, I just dump a little bit in). If you want thinner syrup, cook it just until the curdles of the buttermilk disappear.  If you want it thicker, cook it until it reaches your desired consistency.

Remove the pot from heat and stir in the baking soda and vanilla until completely absorbed.  The syrup will foam up and double in size so make sure your saucepan is big enough to handle the amount that you're making!

This is buttermilk syrup, bananas, and whip cream on top of the yummiest ever german pancakes :-)

Questions:

Do I need buttermilk to make buttermilk syrup?

--No, I never use buttermilk.  To substitute milk for buttermilk you put one tablespoon of lemon juice or vinegar (I prefer lemon juice) in a cup, fill cup to top with milk, and then let sit for a few minutes until it starts to curdle.  (so for this recipe, 1/2 tablespoon for 1/2 cup)

Can I substitute Agave for sugar when making buttermilk syrup?
--Yes, just use 1/2 cup for this recipe.  We've never had good results substituting both agave and buttermilk though, so if you use agave, use real buttermilk

Do I need corn syrup to make buttermilk syrup?
--No, but it does make it more yummy and caramelly.  Essentially buttermilk syrup is just thin, undercooked caramel when you make it with corn syrup ;-) Add as much or as little as you like, just always add less sugar if using corn syrup so that it's not too sweet.  A tablespoon is more than plenty (a teaspoon is enough).

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