This recipe (a variation on a recipe from The Essential Eating Well Cookbook) makes a delicious and light breakfast. It reminds me of the Baby Apple that I used to order at Bickford's with my grandmother when I was a kid.
Apple topping 3-4 tart apples (Granny Smith or other) 2 tablespoons unsalted butter 2 oz. Royal Rose Cardamom-Clove Syrup pinch of salt 1/2 cinnamon stick 1/4 cup walnuts, broken into pieces
Pancake 3 eggs pinch of salt 1/4 cup flour 2 teaspoons sugar 3/4 cup milk
Preheat oven to 400 degrees.
Start the apple topping by peeling (if desired) and slicing the apples into 1/4 inch pieces. Melt butter in a pan and add the apples, cardamom-clove syrup, salt, and cinnamon stick. Cook over medium low heat for 15 minutes, then add walnuts and cook for another 5 minutes. Turn off the heat.
When the oven is ready, whisk together the eggs, salt, flour, and sugar. Whisk in the milk until mixture is frothy. Pour into a buttered cast iron skillet or other oven-safe skillet. Place in the oven and bake for 15 minutes, then reduce heat to 350 degrees and bake until golden and puffy (about another 15 minutes).
Reheat apple topping if necessary. Serve a wedge of the pancake and top with apple mixture.