Apple Pancake (Original House of Pancakes)

Sorry for the massive picture.

2 Medium Granny Smith apples, peeled and sliced (16-20 slices each)

3 Tablespoons butter (salted)

1/2 Cup light brown sugar

3/4 Teaspoon ground cinnamon

3 eggs

1/3 Cup whole milk

1/3 Cup heavy cream (Ryan: I just used 2/3 cup of 2% milk instead of the whole/cream)

2 Tablespoons granulated sugar

1/4 Teaspoon salt

1/4 Teaspoon vanilla

1/2 Cup all-purpose flour

Optional Garnish

powdered sugar

Peel, quarter and core apples. Slice quarters into 4 to 5 slices each.

Melt 3 tablespoons butter in a 9- or 10-inch oven safe skillet. Add brown sugar, cinnamon, and the sliced apples. Sauté for 10 minutes, stirring occasionally. Turn off the heat and let the pan sit for one hour so that the apples and the glaze will stick to the bottom when the batter is poured on top.

Preheat oven to 475 degrees F.

Beat eggs with an electric mixer. Add milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let the batter rest for about 10 minutes.

After the apples have cooled for an hour (Ryan: I just stuck it in the fridge) , pour batter over the apples
and place into the oven for 16 to 18 minutes or until the top begins to brown. Remove it from the oven; cool for one minute.Loosen pancake from pan by running spatula around the edges of the pan.

Put a plate on top of pan and invert the pan and plate together so that the pancake comes out upside down on the plate. Serve with an optional dusting of powdered sugar.
Makes 1 large pancake.