I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois
Ingredients
- 3 large eggs, room temperature
- 3/4 cup 2% milk
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons butter
- topping:
- 1 tablespoon butter
- 2 large apples, sliced
- 1/2 cup honey
- 2 to 3 teaspoons lemon juice
- 1/2 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Directions
- Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes.
- Tilt pan to coat bottom and side. Pour batter into hot skillet. Bake until puffed and edge is lightly browned, 16-20 minutes.
- Meanwhile, for topping, in a large saucepan, heat butter over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
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