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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.

Source: Martha Stewart Living, February 1998



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How would you rate this recipe?
  • lea8199
    12 OCT, 2015
    This was absolutely amazing, yet so simple!! I was a total pig and ate 3/4's of it by myself! it was that good! cant wait to make it again this weekend.
  • Misha TH
    16 MAY, 2014
    I've used this recipe since it was published in 1998, usually for visitors because it is easy and delicious. It comes out puffier than it appears in the photo. The apples become slightly caramelized at the bottom. Great recipe!
  • jonnidee
    30 DEC, 2008
    I make this recipe completely in a pyrex 9 x 11 or in a round tart pan. While the oven is heating, I put the butter into the pan and let it melt in the preheating oven. Then I add the apples and let them sizzle for a few minutes to cook. I add the honey and cardamom and then pour the batter. I mix the batter in my blender. This couldn't be easier, and is lovely when it comes out of the oven. It is also good with brown sugar rather than honey. Use bananas rather than apples.

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