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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.


  • 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.
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on The World Cuisine

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