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1
Preheat the oven to 400 degrees F (200 degrees C).
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2
Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
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3
Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
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4
While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
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5
Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
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6
Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
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7
Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
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8
Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.
