My daughter Taylor loves pancakes. I make regular pancakes often but she has a favorite “eggy” type that she loves and asks for all the time. They are kind of like crepes and the method to make them is very similar. The thing is, that can be very time consuming and while I don’t mind making them once in a while, I wanted to find another option that was a lot quicker but still had that sweet custard flavor.
Plus, I am German so they have that going for them. I actually explained to Ella and Taylor that they were part German and that is why we should eat these pancakes and that was apparently a very exciting thing!
I also love Buttermilk. The sauce is great. I ran low on maple syrup so I thought that it would be nice to make this sauce and I am so glad I did. This would also be great with bread pudding. You could even try adding some whiskey or bourbon to it to kick it up a bit (not for breakfast with the kids, though…) I’m not completely sure what makes this sauce so wonderful. There is a lot of butter in there and maybe the cooking turns it into brown butter. Maybe cooking the buttermilk makes the flavor so great. Well, at any rate, this sauce is a keeper and its absolutely wonderful!
We made these twice this week and the other nice thing is that the pancakes are a snap to make. Taylor helped me and you just put it all in the blender and then bake in the oven. Can’t beat that!
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
- 1½ cups white sugar
- ¾ cup buttermilk
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
- Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
- Bake in preheated oven for 20 minutes, or until golden.
- In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.