If you have never had a puffy eggy pancake fresh from the oven… then I genuinely feel sorry for you. My kids love them. This is what we eat on a lot of Saturday mornings.
2 Tablespoons Butter
1 Cup Milk
1/2 Tsp Salt
1 Cup All-Purpose Flour
In a 9X13” dish, place the butter and place in preheated oven at 400 degrees.
In a blender, put the eggs, milk, flour and salt and blend until smooth. Take the pan out of the oven and slide the butter around until it coats the bottom of the pan. It doesn’t need to be 100% melted, it just needs to be 100% coated. Gently pour the eggy mixture in over the butter. Cook for 18-20 minutes at 400 degrees. Pancake should be puffy and sometimes it even curls and bakes up over the edges. Don’t worry, it will not “leak”. It just bakes into unique pancake sculpture type formations.
Cut into squares and smother with Buttermilk syrup, powdered sugar, jam, fruit and/or whipped cream.
This sounds gross. I promise you, once you try this syrup, you will never, ever want to eat store-bought syrup again. It is not fat free. It is not sugar free. It is delicious though.
1 1/2 Cups Sugar
1/2 Cup Butter
3/4 Cup Buttermilk
1 Tsp Baking Soda
2 Tablespoons Corn syrup, light or dark.
2 Tsp Vanilla
Put the Butter into a LARGE saucepan or Dutch oven and heat on medium. Once it starts to melt, add the buttermilk and then the sugar and corn syrup and the baking soda. Stir until all ingredients are melted and well-blended. Once it starts to “boil” (really it will foam), set a timer for 7 minutes. Let it foam on low heat for 7 minutes. If you ignored the directions above to place it in a large saucepan or Dutch oven, it will start becoming very obvious why right about now. It will probably foam up and fill the entire pan. This is what it should look like when it starts to foam.
Stir occasionally. You will notice that the foam will start to darken and turn a golden color as the sugar starts to caramelize.
When the seven minutes are up, remove immediately from heat and add the vanilla and stir. The foam will eventually decrease. Pour hot syrup over puffy pancakes.
Syrup will keep in fridge for several weeks, if placed in an air tight container. Re-heat on low in a saucepan or microwave and stir well. I’m not sure how well the pancakes keep as we rarely have leftovers of those.