This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons butter , melted
- 1.5 cups white sugar
- 0.75 cups buttermilk
- 0.5 cups butter
- 2 tablespoons light corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
-
2
Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
-
3
Bake in preheated oven for 20 minutes, or until golden.
-
4
In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Mushroom and Leek Soup
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Savory Roasted Butternut Squash Soup
A real savory butternut squash soup that is not puréed to death!
Buckwheat Grissini with Real Butter (Gluten Free)
Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.