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1
Preheat an oven to 400F Grease a 9-inch glass pie dish with butter.
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2
Prepare the apple.
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3
Peel the apple, then cut it into quarters and core.
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4
Using a small knife, cut the apple quarters into small chunks.
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5
Make the apple filling.
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6
In a small bowl, using a fork, stir together 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon.
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7
Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar.
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8
Pour the apple chunks into the prepared dish, spreading them out evenly with the fork.
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9
Set aside.
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10
Make the batter
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11
In a blender, combine the remaining 2 tablespoons sugar, the remaining 1/4 teaspoon cinnamon, the eggs, milk, flour and vanilla.
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12
Put the blender lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are well mixed and frothy, about 1 minute.
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13
Bake the apples.
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14
Put the dish in the oven and bake the apple chunks for 5 minutes.
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15
Using an oven mitt, carefully pull out the oven rack until the dish is visible.
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16
Do not remove the dish.
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17
Pour the batter evenly over the apples.
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18
Slide the rack back into the oven and close the oven door.
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19
Bake the pancake.
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20
Bake the pancake until puffed and brown, about 25 minutes.
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21
Using oven mitts, carefully remove the dish from the oven and set it on a wire cooling rack.
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22
Dust the pancake with confectioners sugar using a fine-mesh sieve.
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23
Cut into wedges and serve immediately.
