Bobby Flays German Pancake Pfannkuchen Food

BOBBY FLAY'S GERMAN PANCAKE (PFANNKUCHEN)

Steps:

• 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.

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE

Steps:

• Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
• Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
• Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
• Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
• Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

MINI GERMAN PANCAKES WITH APPLE-CALVADOS CARAMEL SAUCE

Steps:

• Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
• Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.

PANCAKES, BOBBY FLAY'S RECIPE - (3.5/5)

Steps:

• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using. Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.

BOBBY FLAY'S GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in a large pot with the onion and cover with water.
• Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
• Bring to a boil and cook until tender (about 15 minutes).
• Drain and discard onions.
• When cool enough to handle cut potatoes in cubes or slices.
• Place potatoes in a large bowl and cover to keep warm.
• Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
• Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
• Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
• Carefully add the vinegar and mustard seeds and cook 2 more minutes.
• Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
• Add the potatoes to the pan of dressing and toss gently to coat.
• Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.