- 1/2 stick (1/4 cup) unsalted butter
- 1 large tart apples, such as a Granny Smith; peeled, cored and cut into 1/4-inch-wide wedges
- 1 large or 2 small quince apples; peeled, cored and cut into 1/4-inch wide wedges
- (Optional) 1/4 cup roughly chopped pecans or walnuts
- 1/4 cup organic heavy cream
- 1/3 cup nut or cow's milk (use whole milk)
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/4 cup coconut sugar or 3 tbsp. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- Garnish: Shaved Tonewood Maple Cube
- Preheat oven to 450°F.
- Melt butter in an iron skillet over medium heat. Add apple, quince and pecans to skillet and cook. Stir occasionally until the fruit begins to soften — about three to five minutes.
- Meanwhile, while the fruit is cooking either place milk, flour, eggs, sugar, spices, vanilla and salt in a blender or a bowl. Either blend or whisk batter until smooth.
- Pour batter over fruit in the skillet and place the skillet in the oven. Bake until skillet pancake is golden brown and puffed — about 15 minutes.*
- Garnish with shifted confectioners sugar and/or use a micropane to shave Tonewood Maple Cube over the pancake.