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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
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
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.
