Friday, July 22, 2011

Serving Up {Breakfast}: Egg Pie (German Pancakes)

I'm sure that everyone has their own recipe for German Pancakes - they are pretty basic.  At our house they are called "Egg Pie" because back when I only had two kiddos making an entire 9x13 pan was too much for them to eat so I would make 1/2 batch and would bake it in a glass pie dish.  Even though we have graduated to needing the entire recipe with the size of our gang now, the name has stuck!

If you have never eaten German Pancakes with buttermilk syrup - I am telling you that you must try it at least once in your lifetime.  In truth, we make egg pie probably weekly but the syrup only makes an appearance on a rare and special occasion - but it's a good recipe to have nonetheless :)


6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
2 Tbs. butter

Preheat oven to 400 degrees.  Place butter in a glass 13x9 pan and melt the butter by placing the pan in the oven while it heats.  Remove pan once the butter is melted and coat the pan with the butter by rotating the pan until the entire bottom is coated.
Place eggs, milk, flour and salt in the blender and process until smooth.  Pour the egg batter into the prepared pan and bake, uncovered, for 20 minutes.
Remove from oven and dust with powdered sugar or serve with Buttermilk Syrup.

Buttermilk Syrup:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 Tbs. corn syrup
1 tsp. baking soda
2 tsp. vanilla extract

Combine the first five ingredients in a saucepan; bring to a boil.  Boil for 7 minutes, being careful to not let it boil over.  Remove from the heat; stir in the vanilla.

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