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1
Preheat oven to 450 degrees F.
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2
Whisk together the eggs, sugar and salt until smooth.
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3
Whisk in the milk, heavy cream and vanilla extract.
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4
Add the flour and whisk until smooth.
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5
Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
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6
Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
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7
Add the apples and cook until slightly soft, about 8 minutes.
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8
Remove from the heat and stir in the lemon zest.
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9
Pour the batter over the apples and place the pan in the oven.
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10
Bake until the edges are brown and puffy, about 16-18 minutes.
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11
Carefully invert the pancake onto a serving platter.
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12
Dust with confectioners' sugar and drizzle with some of the caramel sauce.
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13
Caramel Sauce:
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14
Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
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15
While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
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16
Remove from heat and keep warm.
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17
When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
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18
Remove from the heat and stir in the brandy.
