German Pancakes and Buttermilk Syrup

This recipe is TJ's family secret recipe.  They are delicious, fluffy, and have a great crispy/chewy texture.  This recipe is also very simple.  You don't have to slave over a hot stove flipping pancakes, and while the German Pancakes are cooking you have plenty of time to make the simply diving syrup.  We were recently in Vermont where we purchased 100% pure maple syrup.  TJ told me that the buttermilk syrup was better!!!  If you know TJ then you know that when he compliments something, he really means it!!! 

Pancakes:

6 eggs
1 cup milk – I used whole milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted

1 teaspoon vanilla

Buttermilk Syrup:
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda

2 teaspoons vanilla extract

Confectioners' sugar

In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.

Place butter into a glass 9 x 13 pan and place in a cold oven.  Set oven temp to 400°.  When oven is preheated and the butter is melted in the bottom of the pan, pour the batter into the pan and bake, uncovered, for 20 minutes. 

Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. 8 servings (about 2 cups syrup).