Easy German Puff Pancakes With Sticky Caramel Syrup

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 400°F (204°C).

Melt butter in advance and coat the pan with it by tipping it from side to side.

In a blender, combine 6 eggs, 1 cup of flour, 1 cup of whole milk, 1 teaspoon of salt, and 1 teaspoon of vanilla extract.

Blend for 3 to 5 minutes until frothy.

Pour the batter into the buttered pan and bake for 18 to 20 minutes until puffed and golden brown.

For the sticky caramel syrup, melt 0.5 stick of butter in a pan.

Add 1.5 cups of granulated sugar and buttermilk to the melted butter and bring to a boil.

Reduce heat and simmer for 7 to 8 minutes until golden.

Add 2 teaspoons of corn syrup and 1 teaspoon of baking soda, whisking until combined and foamy.

Serve the puff pancakes topped with the sticky caramel syrup, fresh berries, and stabilized whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens