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Growing up German pancakes was one of those meals that everyone liked. Hubbies family had a similar meal they called Sunday Supper. The pancake was the same. Similar memories. Different toppings. We knew this was a recipe we needed to use in our little family. I am not sure why we hadn't made this for our kids until now. I know the boys wondered the same thing as they devoured almost an entire 9x13 pan pretty much completely by themselves.

Oldest Little man alternated between using the delightful syrup and cherry pie filling. Middle Little Man opted just for the syrup. Littlest One...well lets just say he ate his plain with a bowl of cherries on the side (and on his face). My favorite was definitely drowning it in this lovely syrup.

This makes a great dinner or a great big breakfast. I promise you, it will get eaten.

German Pancakes with Buttermilk Syrup 

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted butter

Place all the ingredients but melted butter in a blender. Blend until smooth. Pour melted butter in an ungreased 9x13 pan. Add batter. Bake uncovered at 400 degrees for 20 minutes.

SYRUP:

1 1/2 cups sugar
3/4 cups buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

While pancake is baking, mix all of the syrup ingredients but vanilla in a large sauce pan. Stirring occasionally, bring to a boil. Let boil for 7 minutes. Remove from heat, stir in vanilla.


I hope you enjoy this family tradition. Top it however you like- pie filling, syrup, powdered sugar (or if you are weird like my husband sour cream).