
This dramatic, skillet-baked pancake puffs up gloriously in the oven and arrives at the table golden-edged and fragrant with warm Ceylon cinnamon and cardamom. The apple filling gets a quick sauté in butter and granulated sugar before the batter goes in, creating a lightly caramelized layer that melds into every bite. Everything here is made from scratch with straightforward pantry staples — eggs, whole milk, flour, real butter, and fresh apples — so there's no need to scrutinize labels for sneaky sweeteners hiding in a boxed mix or bottled syrup. That matters more than you'd think, because corn syrup derivatives have a way of turning up in the most unexpected places, from pancake mixes to flavored sugars. A dusting of powdered sugar and a spoonful of fresh ricotta at the end keep things simple and elegant without adding anything processed. The whole thing bakes in a single cast-iron or oven-safe skillet, which means fewer dishes and a genuinely impressive presentation straight from the oven. Serve it in wedges while it's still warm and watch it disappear fast.
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Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 12-inch oven-safe skillet in the oven while it preheats.
In a mixing bowl, whisk together the eggs, milk, flour, 1 tbsp granulated sugar, 1/4 tsp Ceylon cinnamon, 1/4 tsp cardamom, and salt until the batter is smooth and no lumps remain. Set aside to rest for 5 minutes while you prepare the apples.
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