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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho Ingredients:
6 eggs |
1 cup 2% milk |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 tablespoons butter, melted |
buttermilk syrup: |
1-1/2 cups sugar |
3/4 cup buttermilk |
1/2 cup butter |
2 tablespoons corn syrup |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
confectioners' sugar |
Directions:
1. In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
2. Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
3. Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).
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