This was one of the first recipes I learned to make. The original popover recipe came from Seventeen Magazine when I was in high school. It has evolved over the years into this. Take one ripe apple and one ripe pear, peel, core, and slice thinly. I have Pink Lady apples and Bartlett pears, but you could use another combination. Use a soft sweet apple, not Granny Smith.
Sprinkle with 2 packets of sugar (about 2 teaspoons), some cinnamon, a little nutmeg, and set aside. Mix 1/2 cup flour, 2 eggs, 1/2 cup milk, a healthy glug (not more than 1/4 cup) of canola oil (not olive), 1/3 cup sugar, and a splash of vanilla (2-3 teaspoons) in a blender until smooth. If your arms work better than mine, use a whisk and a bowl. Heat your pan in the oven with 2 tablespoons of butter until the butter is melted. I use a 6 inch cast iron skillet. Pour the batter into the hot pan and scatter the sliced fruit over the top. Sprinkle with cinnamon and/or nutmeg if you haven’t already. I like both but you might not. Bake in a 400F oven until the pancake puffs up and everything looks delicious. It should take about long enough for you to take a shower and comb (not style) your hair, maybe 30 minutes. Keep an eye on it after 20 minutes because your oven and mine might not bake the same. I eat mine with maple syrup or plain. I don’t like powdered sugar, but you can sift some over it and it looks like it took more work than it did.
