Buttermilk Syrup

This syrup is fantastic for French toast, German pancakes, waffles, or even ice cream. It has a caramel flavor to it, and is just super delicious.

Buttermilk Syrup
1 1/2 cups sugar
3/4 cup milk + 1/2 TBS vinegar
1/2 cup butter
2 TBS corn syrup
1 tsp. baking soda
2 tsp. vanilla extract

Measure milk and put vinegar in it, let sit for 5 minutes to create buttermilk (or just use 3/4 cup buttermilk if you have it on hand). The milk mixture will be a bit lumpy. In a saucepan combine milk mixture, sugar, butter, corn syrup and baking soda. Boil for 7 minutes, stirring occasionally. It will seem very foamy as it boils, just make sure it doesn't overflow, it's quite messy. Remove from heat and stir in vanilla. Serve warm, and store the leftover in the fridge. When it's just Scott and I, I usually half the recipe and it's plenty.

German Pancakes

This is a dish that Scott had growing up and I had never heard of until we were married. It's easy and really good. It works for breakfast or dinner and Scott and I can eat a whole pan in one sitting. It is just that good. Also it goes great along with some buttermilk syrup, found here.

German Pancakes
6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
2 TBS butter or margarine

Heat oven to 400 and place butter in 9x13 pan. Put pan in the oven and let the butter melt. Once melted take out of the oven and tilt pan to coat the entire bottom of the pan with the melted butter. Mix eggs, flour, milk, and salt in a bowl with an electric mixer or mix ingredients in a blender until smooth. Place egg mixture in pan over melted butter and cook for 20 minutes. It will come out nice and puffed up but will relax within a couple minutes.