Dutch Baby Pancake Recipe
Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes, they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy, golden stack every morning.

Dutch Baby Pancake

Serves 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.

1 1/2 tablespoons unsalted butter   1 Granny Smith apple , peeled, cored, and cut into 1/2-inch wedges   1/3 cup honey   1/4 teaspoon ground cardamom   3 large eggs   3/4 cup milk   3/4 cup all-purpose flour   1/4 teaspoon salt   1 tablespoon confectioners' sugar     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.     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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