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1
In a heavy, ovenproof 8-inch skillet, melt butter over medium heat.
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2
Add apples slices and cook, stirring often, for about 5 minutes or just until softened.
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3
Meanwhile, in a mixing bowl, place 1/2 cup of the sugar, all of the flour, milk, eggs, vanilla, 1/4 tsp.
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4
of the cinnamon and salt.
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5
Beat with a rotary beater or wire whisk just until blended.
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6
In a small bowl, mix together the remaining sugar and cinnamon; set aside.
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7
Pour the batter over the apple slices and bake in a 425 degree F oven for about 15 minutes or until the batter sets.
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8
Remove the skillet from the oven and reduce the temperature to 350 degrees F.
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9
Run a thin spatula around the edges of the skillet and with two spatulas, gently turn over the pancake.
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10
(Alternatively, cover the skillet with a large plate and invert; slide the pancake back into the skillet.)
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11
Sprinkle the top with the reserved sugar and cinnamon mixture and bake for 10 to 15 minutes longer or until puffy and golden brown and a tester inserted into the centre comes out clean.
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12
Turn out onto a warm plate and cut into wedges to serve.
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13
Serve with whipped cream, creme fraiche, sour cream or maple syrup.
