Active Time: 20 minutes
Total Time: 40 minutes
Serves: 4
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and purée until smooth.
Ingredients
4 tablespoons unsalted butter
⅓ cup sugar
¼ teaspoon ground cardamom
3 large eggs, room temperature
½ cup unbleached all-purpose flour
½ teaspoon kosher salt
⅔ cup whole milk, room temperature
½ teaspoon pure vanilla extract
1 Granny Smith apple, cored, peeled, and cut into ¼-inch wedges
Sour cream, for serving
Directions
1. Preheat oven to 450° with a 10-inch cast-iron skillet on center rack. Brown butter in a saucepan. Transfer to a heatproof bowl.
2. Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin).
3. Carefully remove skillet from oven. Add brown butter and apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.