Buttermilk Syrup

This syrup will be a nice change from your maple syrup, we love it. It's a sweet, rich almost caramel like syrup perfect for pancakes and your other favorite breakfast goodies. I've blogged about it before but now it has it's own post. I recently used this on the Baked Blueberry Pancakes.


Buttermilk Syrup 
from allrecipes

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

In a medium heavy saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat. Boil for 7 minutes. Remove from the heat; stir in vanilla. Serve. Store in a container in the refrigerator, reheat in the microwave for about 60 seconds or on the stove top.

german pancakes with buttermilk syrup

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enjoy,

Baked Blueberry Pancakes

The other morning I have my Nephews over and I made these baked pancakes with a homemade syrup. They all loved these and even had seconds! Since they loved them so much, I made my family them again this weekend. It's pretty much your favorite pancake batter, baked. No more standing there flipping and waiting for each little pancake. These are a new hit in our home and will be great for school mornings!

Baked Blueberry Pancakes
adapted from Big Red Kitchen 

1 1/2 cups milk
4 TBL melted unsalted butter
2 large eggs
1 tsp vanilla
2 cups all purpose flour
2 TBL sugar
4 tsp baking powder
1/2 tsp salt
1 cup blueberries, optional

Preheat oven to 350°. Lightly grease a 9x13 baking dish. In a large mixing bowl, beat together milk, butter, egg and vanilla. In another bowl, combine flour, sugar, baking powder and salt, stir into milk mixture until combined. Pour batter into prepared pan. Sprinkle with blueberries. Bake for 20-25 minutes. Serves 8-12.
(you can half this recipe for an 8x8 pan, same bake time)

with homemade buttermilk syrup

For our son's birthday breakfast, I added sprinkles to the batter and made a little glaze (and the same syrup) :)

and done chocolate chip style

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enjoy,

Stuffed French Toast

Stuffed french toast, you'll want to make this for the weekend. Cream cheese and blueberry stuffed french toast. Yum. Of course you can use whatever berries you like. I loved this. I even froze some to have another time (just thaw a little then bake 350' for about 30 mins). I can't think of anything else to say about these, just go make some.  =)

Stuffed French Toast

adapted from Kelsey's Essentials

1 loaf Texas Toast bread (6-8 slices)

8 ounces cream cheese, softened
1/4 cup blackberry jam
1/2 teaspoon lemon zest

1/2 cup fresh blueberries, plus more for garnish

1 cup whole milk

1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted

1 tablespoon brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 large eggs
Powdered sugar, for dusting
Blueberry Syrup, recipe follows

In a small mixing bowl, combine the softened cream cheese, blackberry jam and lemon zest. Fold in the blueberries.

In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.

In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.

Spread about 2 tablespoons of the cream cheese mixture on a slice of bread and sandwich with another slice. Place each sandwich into the milk and egg mixture for about 10 seconds per side. Once the coated with the custard base, place them into the skillet to brown. Work in batches. Cook each sandwich of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and blueberry syrup.

Blueberry Syrup

makes just about 2 1/2 Cups

2 Cups water
2 Cups sugar
1 Cup blueberries

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved, add berries. Allow to cool. Serve.

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enjoy,

German Pancakes with Buttermilk Syrup

I have heard all about these, but have never made them or even had them until now. Why did I wait? These are great, and sooo easy. You have to try this Buttermilk caramel-y sauce too, super yummy. I made these for the kids this morning, but I think I'll get some fresh berries and make it again this weekend for Mr. too. This pancake is fun to watch baking, it puffs all up (see my photo lol), then it'll sink as it sits to cut. The flavor reminded me of a baked custard dessert, but not too eggy. The kids sure loved it and had seconds, I think I'll have to make two pans of it next time.

German Pancakes

as seen at allrecipes

6 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon salt
2 tablespoons butter, melted

Buttermilk Syrup

1 1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

confectioners' sugar

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 (375' Convec.) for 20 minutes.

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.

(This is a gluten free version with less sugar and vanilla, gf flour blend is here )

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enjoy,

Rachelle