Bobby Flay's German Pancake (Pfannkuchen) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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, Ingredients:
2 large eggs |
2 tablespoons granulated sugar |
1/4 teaspoon salt |
1/2 cup whole milk |
1/4 cup heavy cream |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
2 tablespoons unsalted butter |
1/3 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
4 granny smith apples or 4 braeburn apples, peeled, cored and quartered |
1 cup granulated sugar |
1/4 cup water |
3/4 cup heavy cream |
1 cinnamon stick |
3 tablespoons calvados or 3 tablespoons apple jack brandy |
1 teaspoon grated lemon zest |
Directions:
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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