Ingredients
The following ingredients have 4 Servings
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 1/2 tsp sugar
- 1/2 tsp ground Saigon (Vietnamese) cinnamon
- 1/2 tsp ground cardamom
- 3 tbsp salted butter
- 2 medium apples, cored and thinly sliced
- 2 tbsp lemon juice; fresh
- 3 tbsp salted butter
- 2 tsp dark brown sugar
- 1/4 tsp ground Saigon (Vietnamese) cinnamon
- 1/3 tsp ground cardamom
- Powdered sugar for dusting
Instruction
- Arrange the oven racks to the lower portion of the oven to allow for the pancake to expand.
- Preheat oven to 425°F.
- Prep the apples, once sliced, toss with fresh lemon juice to prevent browning.
- Whisk eggs, milk, flour, vanilla, salt, cinnamon, and cardamom in a medium bowl until smooth. Set aside.
- Melt 3 Tbsp. butter over medium heat in a 12” cast iron skillet.
- Add apple and slow add in the, cinnamon, cardamom, and brown sugar.
- Cook, tossing often, until apples are coated and softened, about 4 minutes.
- Transfer to a bowl and set aside.
- Wipe out skillet, place it EMPTY in the heated oven until very hot, 8–10 minutes.
- Carefully add 3 Tbsp. butter to skillet, rotating to coat bottom and sides, while wearing oven mitts or using hot pads, skillet will be HOT.
- Add sautéed apple to center of skillet then the pour batter over the top of the apples, allowing it to spread across the pan.
- Bake until the pancake has puffed and is golden brown around the edges and center are set but still custardy, about 12–15 minutes.
- Dust with the optional powdered sugar. Serve and enjoy.
