Rice Free Cinnamon-Cardamom Apple Oven Pancake

This dramatic, puffed oven pancake is the kind of weekend breakfast that makes everyone crowd around the skillet before it even hits the table. Warm Ceylon cinnamon and cardamom perfume the batter and the apple filling, creating layers of spiced, caramelized flavor in every bite. The apples get a quick sauté in butter and sugar before the batter goes in, so they turn silky and glazed rather than raw or watery underneath that golden, billowy crust. Because the whole thing is built on eggs, milk, and all-purpose flour, there is absolutely no rice or rice-derived ingredient anywhere in the recipe — no rice flour swap, no starch filler, nothing to second-guess. A dusting of powdered sugar and a spoonful of fresh ricotta at the end add just enough richness and cool creaminess to balance the warmth of the spices. The skillet goes straight from oven to table, which means fewer dishes and a genuinely impressive presentation for almost zero extra effort. It deflates a little as it rests, but that only makes it easier to cut into wedges — and honestly, it tastes even better that way.

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