Dutch Baby with Apples and Honey

Over medium heat, melt 1 tablespoon butter in a medium cast-iron skillet (10 inches, measured across top). Stir in apple, 1 tablespoon sugar, and cinnamon, and cook until crisp-tender, about 2 minutes; transfer to a plate and wipe skillet clean.

Preheat oven to 425°F and place now-clean skillet on center rack. In a bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.

Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin).

Add remaining 3 tablespoons butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle apple mixture evenly over batter.

Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.