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    You are in: Home / Recipes / Bobby Flay's German Pancake (Pfannkuchen) Recipe
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    Bobby Flay's German Pancake (Pfannkuchen)

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    • on May 21, 2010

      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.

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    Nutritional Facts for Bobby Flay's German Pancake (Pfannkuchen)

    Serving Size: 1 (448 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 730.8
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 18.7 g
    Cholesterol 205.5 mg
    Sodium 225.2 mg
    Total Carbohydrate 108.7 g
    Dietary Fiber 3.9 g
    Sugars 90.2 g
    Protein 7.4 g


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