| 6 Large Eggs |
| 1 Cup Milk |
| 1/2 Tsp. Vanilla |
| 1 Cup Flour |
| Syrup |
| 1 Cup Sugar |
| 1/2 Cup Buttermilk |
| 1/2 Cup Butter |
| 1 Tsp. Vanilla |
| 1 Tsp. Baking Soda |
| Preheat oBven to 400°. Put two tablespoons butter in a glass 9 X 13″ baking dish and place the pan in the oven. While it preheats mix up batter.. Watch so the butter does not burn. Combine eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds. Add the flour and salt and blend until just combined. The batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.Take the preheated buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom.Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires. Butter Syrup In a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Turn off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes. |