Herman Pancakes Recipe

Directions

Heat water in a small saucepan until boiling. Add eggs; cook until you reach a boil. Reduce heat, stir in oil, water, vinegar, sugar, 2 teaspoons sugar, 1 teaspoon sugar and 1 teaspoon vanilla. Reduce heat, stirring constantly, and cook, stirring occasionally, for 1 minute.

Stir in butter, water and vinegar mixture. Cook, stirring constantly, for 1 minute; remove mixture from heat. Stir in 1 cup buttermilk, vanilla extract and 1 teaspoon butter.

Pour batter into prepared liners. Place on waxed paper and chill for at least 5 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 20 minutes, or until a toothpick inserted near the center of the loaf comes out clean. Turn bread out on waxed paper; remove from pan and cool completely.

Remove bread from pan. Arrange over a large baking sheet. Brush the top with cooking spray. Melt buttermilk and white sugar in a small saucepan or in a heat ovenproof bowl, using the remaining buttermilk and sugar, until the sugar is melted and smooth.

Increase oven temperature to 500 degrees F (250 degrees C). While warm, remove pans from rack or steamer. Allow pan to cool completely. Heat butter in a small skillet or saucepan over medium heat.

Remove crust from pan, leaving thick side up. Brush peach and lemon marinade on the crust. Cover saucepan and bring to a rolling boil over medium heat, stirring constantly. Boil 15 minutes longer, stirring occasionally. Remove pan from heat. Cover and let cool.

While bread is cooling, make the filling: In a medium skillet, combine peach preserves, lemon marinade and sugar until the sugar is melted. Stir together flour, baking powder and salt. Chill over low heat for 10 minutes. Sprinkle marinade over chicken and place in oven until nearly fully cooked. Lightly whip cream and butter, stirring occasionally.

After 5 minutes of whipping cream, add chicken breasts and pour on 1/2 cup flour mixture. Beat with whisk until just thickened. Season with salt and pepper.

Remove chicken breasts from oven, remove foil, and place breasts onto serving platter. Garnish with additional lemon marinade and juice.