Reviewed: Apr. 21, 2012

AMAZING!! I added sliced banana on the bottom and that was delish. All the family loved it from the 2 year old to the 32 year old- it was a hit! So much faster than flipping pancakes and tastier. Thankyou so much!!!

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

We love this recipe! My mom asks me to make it for breakfast at every family gathering.

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Reviewer:

brewsterbaker

Cooking Level: Beginning

Reviewed: Oct. 27, 2011

The German pancake tasted nothng like a real German pancake, which contains no sugar (which is why leftover pancakes are cut up and put into broth to make pancake, or Flädle, soup). Apart from that, the "pancake" itself was nothing spectacular, ended throwing most of it out. The syrup, however, is AMAZING, which is why I gave such a high rating. Will definitely make the syrup again, but cut the recipe in half.

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Reviewer:

daniwe1

Reviewed: Sep. 19, 2011

We love this recipe, but often make the German pancakes alone without the sauce for breakfast -- just use fresh berries/powdered sugar or regular maple syrup on top -- the buttermilk sauce is good, but turns it more into a dessert than a breakfast.

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Reviewer:

mrswoodzi

Reviewed: Aug. 14, 2011

I made the buttermilk sauce from this recipe to go with my own favorite German pancake recipe ... and the sauce is out of this world good! It's a terrific compromise between butter and pancake syrup ... so we plan to use it on waffles, pancakes, and other breakfast dishes, wherever we might normally use syrup. YUM!

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Reviewer:

Ann

Reviewed: Aug. 6, 2011

Yum yum!!! Love love the sauce- a big sauce pan wasn't big enough for me to avoid a spill over!

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Reviewer:

MrsWhiz

Reviewed: Aug. 6, 2011

This is a family favorite especially the buttermilk sauce. I only added 2 cups sugar and it was perfect. Great for a "Breakfast for Dinner" night.

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Reviewer:

Chicken Jo

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Harrison City, Pennsylvania, USA

Reviewed: Jul. 22, 2011

I made this recipe exactly according to recipe, only cooking the pancake in my cast iron skillet. Instead of greasing the skillet, I plopped some butter in the skillet and set it in the oven to melt while the oven preheated. I took WhataDish's suggestion to use a medium sized saucepan to make the buttermilk sauce in and she was right on. I've made the Absolute Best Pancake Syrup from this site many times and the syrup from this recipe almost exactly mimics that recipe, minus the cinnamon. This was very good. It's almost like a pancake souffle.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 18, 2011

The pancakes were terrific and the sauce divine. I would just say -- don't use a small saucepan for cooking the sauce. It boils over.

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Reviewer:

Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

Reviewed: Jun. 14, 2011

I have not made the pancake yet however did make the Buttermilk sauce - which is really like syrup and it is the best tasting syrup/sauce for pancakes, waffles, etc. I have ever tasted. Excellent - it would be great in a variety of ways. I will defintely hold on to this recipe and probably try the pancake soon.

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