Dutch Baby Pancakes from Martha Stewart Living

Dutch Baby Pancake

1 1/2 Tbsp. butter
1 Granny Smith or other cooking apple, cored, pared and cut into 1/2 inch wedges
1/3 C. honey (Did you ever try spraying the measuring cup with PAM before measuring the honey out? It helps, your honey releases from the measuring cup more easily so that you get a truer measure)
1/4 tsp. ground cardamom (Cardamom is a spice that you don't see used all that often, usually in old recipes using apples. It imparts a kind of earthy taste. I suggest that you keep cardamom but if you don't have it go for one of the other apple friendly spices like cinnamon or nutmeg.)
3 lrg. eggs
3/4 C. milk
3/4 C. flour
1/4 tsp. salt
some confectioner's sugar.

Heat the oven to 400F.

Heat a well seasoned 10" cast iron skillet or I have used a Calthalon skillet as it they have metal handles so the high heat of the oven won't harm it and their skillets are pretty much all non-stick now a days. Add butter and melt then add the apple wedges. Cook until softened and lightly browned on the sides (about 2 minutes). Stir in the cardamom and honey and remove the skillet from the heat.

In a medium sized bowl, whisk together the remaining ingredients less the confectioner's sugar until smooth. Pour over the apple mixture in the skillet.

Bake at 400F until puffed and brown, about 20 minutes. (This is where the difference between the cast iron skillet and the calthlon are going to show up. As the confection bakes it sometime will force the apple slices up the sides of the calthalon and might actually cause you to loose one or two of the apple pieces so you might want to protect the bottom of your oven if you are not using the cast iron. I usually set the skillet on a sheet of foil that extends beyond the edges of the skillet a bit.)

When the baking is done slide the pancake onto a serving platter and cut in to four equal portions and dust with confectioner's sugar and serve immediately.
If you are serving more than 4 or if the appetites are good, I would say that you could prepare this in a 9x13 pan by doing the following steps. Brown the apples in the butter and add the honey and cardamom in the skillet, then transfer to a non-stick sprayed 9x13 baking dish. Doing it this way you should be able to double the recipe and get a suffient number of servings and follow the directions for baking as shown above. I would not suggest, however, that you try to slip the 9x13 size on to a serving platter without help and a fairly good sized platter. I would hate to see anyone get burned or hurt in anyway.