Warm spices, caramelized apples, and a dramatically puffed golden edge — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Ceylon cinnamon and cardamom are the stars here, and both are naturally low in nickel, making them a safe and fragrant alternative to spice blends that can sometimes hide higher-nickel ingredients. The batter comes together with eggs, whole milk, and all-purpose flour — a short, clean list that keeps things straightforward and worry-free. Apples cook down in butter and sugar until they're glossy and just tender, then the batter gets poured right over the top before the whole skillet goes into a screaming-hot oven. The result is something between a Dutch baby and a fruit tart — crisp and airy at the edges, custardy in the center, and deeply satisfying. A dusting of powdered sugar or a spoonful of fresh ricotta at the table takes it from simple to genuinely special. It's the kind of dish that looks like you worked much harder than you actually did.
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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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