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DUTCH BABY PANCAKE |
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Serves 4 |
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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. |
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| 1 1/2 |
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tablespoons unsalted
butter |
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| 1 |
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Granny Smith apple,
peeled, cored, and cut into 1/2-inch wedges |
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| 1/3 |
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cup honey |
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| 1/4 |
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teaspoon ground
cardamom |
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| 3 |
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large eggs
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| 3/4 |
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cup milk |
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| 3/4 |
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cup all-purpose
flour |
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| 1/4 |
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teaspoon salt
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| 1 |
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tablespoon
confectioners' sugar |
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1. Heat oven to
400°. 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. |
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2. 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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Photograph by: Reed Davis
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