Golden and crisp around the edges, soft and fluffy in the center, this gluten-free German pancake rises impressively in the oven with little effort.
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This syrup is rich, deeply buttery, and caramelly, with just enough tang to keep the sweetness from tasting flat. The syrup sinks into every soft crevice of the pancake, turning a simple breakfast into something genuinely special.
I make this syrup to go with my gluten-free German pancake, although it is every bit as good over waffles, French toast, or an ordinary stack of pancakes. It comes together quickly from simple pantry ingredients, making it an easy maple syrup alternative—and once you have tasted it warm from the stove, you may find yourself making pancakes simply as an excuse to have it again.
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(1) Add the sugar, butter, and milk to a small sauce pan, and cook on medium heat until the butter is melted. Make sure the pan is not too small - the syrup is going to triple in volume when you add the baking soda.
(2) Let the mixture bubble for a little while - about 5-7 minutes. Stir often. It should start to resemble a syrup.
(3) Turn off the heat, and add the baking soda. Stir, making sure it is completely incorporated. The baking soda will cause the mixture to bubble up - keep stirring, and don't let it overflow! This is where the magic happens.
(4) After about a minute, when the bubbles have died down a bit, pour the syrup into your chosen serving vessel. As it cools to eating temperature, it will get a little thicker.
(5) Enjoy on pancakes, waffles, or whatever you like!
Note: this recipe makes about a cup of syrup, or enough for ~3 people to enjoy on pancakes. If you are cooking for more, double the recipe.
The key to butter syrup is the amount of time the butter-sugar-milk mixture gets to bubble away on the stove. About 7 minutes is perfect. Less than that, and the syrup will be a little too thin. Don't get me wrong - it will be delicious no matter what, but it will not fully come together until its had its 7 minutes of simmering.
If you let it bubble too long, I suppose it could get too thick. I have not ever been in danger of making this mistake - I'm always in a hurry to finish the syrup and get on to eating breakfast!
This recipe makes about a cup of syrup, which is more than adequate for 2-3 people. If you have more than 4 people who will be partaking, then double the recipe, just to be sure.
That ~1 cup of liquid will bubble up while it is cooking. As in, it will at least double in size when you add the baking soda. So make sure your pan is large enough to accommodate that sudden increase in volume!
The syrup does settle back down as it cools, however, so you do not need to worry about the serving pitcher. Anything that can hold 1-2 cups of liquid will be adequate.
Golden and crisp around the edges, soft and fluffy in the center, this gluten-free German pancake rises impressively in the oven with little effort.
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