Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Dutch Baby Pancake with Apples 3.7 (43) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 28, 2020 Print Share Share Tweet Pin Email Servings: 4 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. Ingredients 1 ½ tablespoons unsalted butter 1 Granny Smith apple, peeled, cored, and cut into ½-inch wedges ⅓ cup honey ¼ teaspoon ground cardamom 3 large eggs ¾ cup milk ¾ cup all-purpose flour ¼ teaspoon salt 1 tablespoon confectioners' sugar Directions 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. Print