Dutch Baby Pancake with Apples
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.
- Servings: 4
Source: Martha Stewart Living, February 1998
- 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 bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.