Reviewed: Nov. 15, 2009

Loved this recipe! I omitted the corn syrup from the the Buttermilk Syrup recipe though. It was fantastic and certainly did not lack for sweetness!

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amguen

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Reviewed: Nov. 11, 2009

excellent. i couldn't find my recipe for these & was extrememly please to find the exact same recipe my mother uses right here on all recipes. At our house we don't use syrup on them though, we brush with butter & sprinkle with powdered sugar. DElicious really, anyway you top them :)

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Suzie Homemaker's Daughter

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

This is NOT a recipe for pancakes. It is supposed to be like a really thick crepe. Sooo yummy! I made the syrup without the corn syrup and it was fine. I added a mixed berries on top. Perfect.

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LAFEMME83

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Reviewed: Sep. 22, 2009

The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. Everything else (including the pancake) was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Aug. 16, 2009

This is a great recipe - Simple and delicious. I did not use the syrup recipe, and I baked this in a 12" cast iron skillet. I dusted with powdeed sugar and served straight from the skillet with homemade jam. Will definitely make again.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Aug. 6, 2009

Loved it. I have been trying different recipes trying to find a good german pancake - dutch baby. This one was perfect, and the syrup was good too. This will be my new go to recipe.

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Jen Cantrell

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Reviewed: Jul. 31, 2009

The only reason I am giving the recipe 4 * is because the pancake was a bit on the eggie I think the egg taste was a bit much for a pancake but the sauce I will give 10stars if I could it is simply delicious but what I did is I toild everyone it was an egg cake with buttermilk sauce to prepare them before they began to eat all in all the was a good recipes

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kelly

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Reviewed: Jun. 14, 2009

This is wonderful either as dessert or for breakfast. For all of you, who like me, hesitated to make the syrup, hesitate no longer! It is yummy! My hubby insisted that I make sure to save the recipe! I didn't use corn syrup because I didn't have it. All the kids love it as well!

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BeckyJaneDesigns

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Reviewed: May 17, 2009

This was so good! The texture was different than my family expected - more like a dense custard. We topped it with a sprinkle of powdered sugar and some blueberries and raspberries. The syrup is SOOOO yummy - tastes like butterscotch sauce. Can't wait to try it over cinnamon rolls!

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HULACOUPE

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Reviewed: Apr. 16, 2009

I made this German pancake and the buttermilk syrup for a surprise birthday brunch for my sister (who is very fussy) and it was a huge hit! Served it with a fresh fruit cup, gourmet sausages and naturally champagne cocktails.

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spence

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Reviewed: Apr. 15, 2009

This is very good as is. I have made it several times since finding it. I do now add 1/4 cup of sugar to it for a bit of sweetness.

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POOKIETHEBEAR

Cooking Level: Expert

Home Town: Kersey, Pennsylvania, USA

Living In: Morrisdale, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I made this for our 5 picky teenagers as a last minute brunch idea. They all loved it and asked for 2nd's! I will absolutely make this again.

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what's cookin'

Cooking Level: Expert

Home Town: Central Square, New York, USA

Living In: Fulton, New York, USA

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Reviewed: Apr. 5, 2009

This recipe is wonderful! The second time around I made a few changes--spray the pan first with some light cooking spray, then add butter and batter. Also, make syrup in a large pan because it easily boils over even on low settings. The combination is fabulous--my husband and I can eat the whole pan! What a way to start the day!

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Mara

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Reviewed: Mar. 3, 2009

One of my favorite foods ever! The pancakes are so easy to make and the ingredients are so simple I always have everything on hand. The flavor of the pancake is almost sweet. Always a crowd pleaser! I have not tried the syrup recipe but I plan to!

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Kim

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Reviewed: Feb. 25, 2009

These are to die for! I was really worried about the syrup so I only made half of it. To my surprise, the pancakes tasted divine with the syrup. The vanilla extract really covered up the sour cream/spoiled milk taste of the buttermilk. So good even my husband ate breakfast. From now on, I will make only half the syrup because the pancakes don't need to much on them to get the sweet taste. Did I already mention I loved the buttermilk syrup? You really have to try it.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 21, 2009

Oh WOW!! This is GREAT!! The syrup is almost a carmel sauce...I didn't have buttermilk so I substituted plain yogurt. The kids LOVED both!! My husband made the pancake while I worked on the syrup. How fun!!! Thanks for the recipe!!! Goes great with morning jazz and a mimosa. Not very 'German' but very 'fusion' :)

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Julia

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Reviewed: Jan. 23, 2009

Just like how I remember it when I was a kid!

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pdx_stuarts

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Reviewed: Jan. 18, 2009

One my families favorites. I add a teaspoon of vanilla and a 1/2 teaspoon of cinnamon. And we top it with our favorite pie filling, whether its strawberry, cherry or apple. Its absolutely wonderful!!!

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vcole

Cooking Level: Intermediate

Home Town: Milford, Indiana, USA

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 5, 2009

Yummy, but not quite what I was expecting. Mine came out very dense and smooth, almost like a very firm custard. I was expecting it to puff up a bit more, but that may have been because my oven wasn't completely preheated when I put the pan in (it only takes about 2 minutes total to crack eggs, measure, mix, and pour). Both of my small boys are inhaling it. I'll definitely try this again and either let it bake a little longer or double check the oven temperature. I melted some butter over top and sprinkled with cinnamon sugar.

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 25, 2008

instead of confectioner's sugar, I baked it with thinly sliced apples and cinnamon sugar on top! delightful. don't use a small saucepan for the syrup - the baking soda makes it rise, bubble up, and fizz fizz fizz.

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beeyou

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