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Preheat oven to 350 degrees, with a ten-inch black iron skillet on a rack in the middle.
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1.
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Peel, core, and slice the apples into crescent-shaped pieces about a quarter-inch thick.
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2.
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Melt the butter in a saucepan over medium heat.
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When it begins to bubble, add the dark brown sugar and cinnamon.
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Cook while stirring until the sugar is no longer gritty.
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Add the apples and cook, stirring now and then, until they soften.
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Add 1/4 cup water and stir to make a syrup around the apples.
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Reduce the heat to low.
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3.
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Combine the flour, cinnamon, and white sugar in a small bowl.
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In a second bowl, combine the egg yolks, vanilla, and milk.
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Pour the dry ingredients into the wet ingredients and mix with a wire whisk until a few small lumps remain.
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Add up to 1/4 cup of water to the batter to lighten enough that it pours easily.
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4.
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With an electric mixer, beat the egg whites until foamy, with soft peaks.
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With a rubber spatula, stir the egg white froth into the batter.
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5.
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Remove the black iron skillet from the oven (with a potholder, of course) and swirl the 1 Tbs.
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butter around in it until the sides and bottom are coated.
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Pour the batter into the skillet, about a half-inch from the top of the rim.
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Return to the oven.
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Bake for about ten minutes.
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6.
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Turn the oven up to 425 degrees.
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Remove the skillet and scoop the apple mixture over the batter.
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With a fork, force about two-thirds of the the apple pieces down into the batter.
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Return the skillet to the oven and bake for 20-25 minutes, or until you can actually see the pancake heaving in the pan.
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7.
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Remove and allow to cool for about two minutes, then loosen the pancake with a knife and slide onto a plate.
