INGREDIENTS:
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
DIRECTIONS:
Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13 x 9 x 2-in. baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
***BUTTERMILK SYRUP***
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
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