German Pancakes and *drumroll*

Buttermilk syrup. While the family loves German pancakes more than the normal ones we have found that the buttermilk syrup is the epitome of AWESOME!!! Our family has said it needs to be in the fridge and ready to heat at all times. So without further I give you our favorite recipe.

Ingredients: Makes 8 small servings

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted
• BUTTERMILK SYRUP:
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter or margarine
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• confectioners' sugar

  Directions:

1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2. Meanwhile, in a 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. 

Tips:
1. Make sure all the pancake ingredients are well blended.
2. Use butter in the syrup, comes out a bit thicker, but not much.

We have this for breakfast and dinner at least twice a month. We double both recipes and place the left over syrup in the fridge so we don't have to make it each time. It should stay fresh for 2 weeks if your family hasn't begged you to make breakfast all the time.

 Christmas morning the first time we made it. So yup that's a bottle of normal maple syrup on the table and it was never used.