Bobby Flay's German Pancake (Pfannkuchen)

READY IN: 45mins
Recipe by Galley Wench

Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute,

Top Review by momaphet

This was good but needs a little tweaking. The way it turned out there was way more apple than pancake and because of cooking the brown sugar in the apples before baking a lot of the bottom edges carmalized to the point of burning - though the top was perfect. Looking at some other Pfannkuchen recipes on line it seems more common to cook the pancake and then serve the sauted apples on top - this may be the way to go, or cook the apples, then add the brown sugar and butter just before pouring on the batter. I loved the caramel sauce. My cinnamon stick didn't add any flavor to the cream so I added a little ground cinnamon then strained the cream as I added it to the caramel. I served this with some slightly sweetend whipped cream. One minor thing - I wish the lemon zest was listed after the apples, rather then the caramel sauce, as I hadn't realized that was when I was going to need it. Thanks Galley Wench for sharing! Made for the Unrulies Under the Influence - ZWT 6.

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Whisk together the eggs, sugar and salt until smooth.
  3. Whisk in the milk, heavy cream and vanilla extract.
  4. Add the flour and whisk until smooth.
  5. Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
  6. Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
  7. Add the apples and cook until slightly soft, about 8 minutes.
  8. Remove from the heat and stir in the lemon zest.
  9. Pour the batter over the apples and place the pan in the oven.
  10. Bake until the edges are brown and puffy, about 16-18 minutes.
  11. Carefully invert the pancake onto a serving platter.
  12. Dust with confectioners' sugar and drizzle with some of the caramel sauce.
  13. Caramel Sauce:.
  14. Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
  15. While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
  16. Remove from heat and keep warm.
  17. When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
  18. Remove from the heat and stir in the brandy.

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