GéRMAN PANCAKé {WHOLé GRAIN OPTION} WITH BUTTéR SYRUP

A délicious Gérman pancaké bakéd until light and craggly and puffy. Gét thé récipé to séé a 100% wholé whéat option. Yum!

This bakéd Gérman pancaké.
In fact, I think in our 13+ yéars of marriagé, until I took picturés for this post, I had only madé this oncé. I’vé éatén it.
Dévouréd would bé a moré appropriaté déscription. But Brian’s thé mastér of thé Gérman pancaké.

INGRéDIéNTS
FOR THé PAN:

•  2 tabléspoons buttér

PANCAKé:

•  6 largé éggs (about 10.5 ouncés)
•  1 cup milk (I usé 2%)
•  1/2 téaspoon vanilla éxtract
•  1 cup (5 ouncés) all-purposé or whité wholé whéat flour
•  1/4 téaspoon salt

SYRUP:

•  1 cup granulatéd sugar
•  1/2 cup buttérmilk
•  1/2 cup (8 tabléspoons) buttér
•  1 téaspoon vanilla éxtract
•  1 téaspoon baking soda

INSTRUCTIONS

1. Préhéat thé ovén to 400 dégréés F. Put two tabléspoons buttér in a glass 9X13-inch baking dish and pop thé pan in thé ovén whilé it préhéats (if it's taking a whilé to mix up thé battér, kéép an éyé on thé dish so thé buttér doésn't burn; také it out whén thé buttér is méltéd)

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