Bobby Flay's German Pancake (Pfannkuchen)

"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,"
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Ready In:




  • Preheat oven to 450 degrees F.
  • Whisk together the eggs, sugar and salt until smooth.
  • Whisk in the milk, heavy cream and vanilla extract.
  • Add the flour and whisk until smooth.
  • Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
  • Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
  • Add the apples and cook until slightly soft, about 8 minutes.
  • Remove from the heat and stir in the lemon zest.
  • Pour the batter over the apples and place the pan in the oven.
  • Bake until the edges are brown and puffy, about 16-18 minutes.
  • Carefully invert the pancake onto a serving platter.
  • Dust with confectioners' sugar and drizzle with some of the caramel sauce.
  • Caramel Sauce:

  • 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.
  • While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
  • Remove from heat and keep warm.
  • 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.
  • Remove from the heat and stir in the brandy.

Questions & Replies

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  1. 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.


"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
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