Dutch Baby Pancake

By á-46

Ingredients

• Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
• Serves 4
• 1 1/2 tablespoons unsalted butter
• 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges
• 1/3 cup honey or brown sugar
• 1/4 teaspoon ground cardamom
• 3 large eggs
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon confectioners' sugar

Preparation

Step 1

Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
In a separate bowl, whisk together remaining ingredients, except confectioners sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners sugar sifted over the top.

I make this recipe completely in a pyrex 9 x 11 or in a round tart pan. While the oven is heating, I put the butter into the pan and let it melt in the preheating oven. Then I add the apples and let them sizzle for a few minutes to cook. I add the honey and cardamom and then pour the batter. I mix the batter in my blender.