This recipe can be made in 2 9-inch cast iron skillets or in one 12- inch skillet. You can also cut the recipe in half. Leftovers are great reheated or served at room temperature. Recipe adapted from a newspaper article by Lee Bailey’s Weekend Cook.

Ingredients:

• 1 apple, peeled, cored and thinly sliced
• Cinnamon to taste, I used about a teaspoon
• 1 cup of all purpose flour, sifted
• 1 tablespoon sugar
• 1/4 teaspoon Cardamon
• 1/4 teaspoon salt
• 4 eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 5 tablespoons butter, cut into small pieces ( only use 3 tablespoons if making in 1 pan)

Directions:

1. Preheat your oven to 425F. Pop your empty cast iron skillet or another heavy metal pan into the over for 5-10 minutes.
2. Meanwhile, in a medium sized pan heat 1 tablespoon of butter over med/high heat until melted and slightly bubbly. Add in the slices apples and saute until slightly soft. Sprinkle with cinnamon. Remove from heat and set aside
3. Mix flour, sugar, Cardamon, and salt in a medium bowl.
4. Whisk together your eggs, milk and vanilla extract in a separate bowl or large measuring cup.
5. Slowly stir your wet ingredients into your dry using a rubber spatula. Scrape the sides of the bowl as needed.
6. Take your pan out of the oven and add your remaining cut up butter (2 tablespoons).Swirl the pan to coat it with butter as it melts.
7. Scatter apples all over the bottom of the pan, try to move quickly so the cast iron doesn’t cool too much!
8. Pour your batter into the pan and promptly return it to the oven. Bake for 20-25 minutes, until golden brown and puffy.
9. Remove from oven and allow to sit for 10 minutes or so. The pancake will shrink down a bit and that is normal.
10. Cut into wedges and top with powdered sugar, additional cinnamon or maple syrup. You could do all three, no judgment here!