3 eggs
6 tablespoons all purpose flour
8 tablespoons maple syrup
6 tablespoons heavy cream
3/4 teaspoon kosher salt
5 tablespoons tbsp unsalted butter, room temperature
1.5 apples, sliced
10 pods cardamom
3 tablespoons tbsp confectioners sugar
1/2 teaspoon ground cinnamon
Heat the oven to 425°.
Combine the eggs, flour, cream, maple syrup and salt and blend on high to mix well.
Melt the butter in an 8 -inch oven-proof skillet over medium heat. Add the apple slices and sauté 5-7 minutes until soft.
Whiz the batter again until frothy, pour into skillet and transfer skillet within a few seconds to oven.
Bake until pancake is puffy and golden, about 12-15 minutes.
Remove, let cool (it will deflate, transfer to cutting board, sprinkle generously with powdered cinnamon sugar .
