Baked Apple Pancake With Apple Cider Syrup

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   For the syrup: Bring the apple cider, 1 cup brown sugar, and cinnamon sticks to a boil. Reduce heat and simmer about 30 minutes, until reduced by about 1/3. Then remove from heat, set aside and let cool.

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   Preheat the oven to 350F.

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   For the pancake: Combine the apples, brown sugar, and cinnamon. Arrange in the bottom of a buttered 9-inch pie plate.

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   Whisk the rest of the pancake ingredients (except the powdered sugar, for topping) until just combined and pour the mixture over the apples. Bake for 15-18 minutes, or until top is browned and set. Remove from oven and let cool for 5-10 minutes.

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   Using a knife, loosen the edges of the pancake from the pie plate. When loose, invert pancake onto a serving platter and sprinkle with powdered sugar. Top with syrup!

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   NOTES: For super thin apples, use a mandoline slicer. It makes for awesome layers. I also had the best results using a glass pie plate instead of a cast-iron skillet. And finally - do not try to add melted butter to the batter. It falls apart. But DO add butter after it's baked! Yum!

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