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1
Peel and core apple and slice into moon shaped pieces, 1/4 inch thick.
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2
Toss with 11/2 tablespoons sugar and the cinnamon in a bowl.
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3
Cover and refrigerate for at least 24 hours, stirring occasionally.
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4
When ready, preheat oven to 400 degrees.
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5
Whisk eggs and milk in a bowl until blended.
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6
Whisk in flour and vanilla until smooth.
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7
Heat 2 tablespoons of butter over medium heat in a shallow 12-inch nonstick ovenproof skillet until it sizzles.
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8
Drain apples and add to the pan.
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9
Cook, stirring, until apples soften, about 5 minutes.
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10
Melt 2 more tablespoons of butter in pan.
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11
Pour in batter and quickly arrange apples evenly before batter sets.
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12
Increase heat to medium-high and pull edges away from pan to allow batter to flow underneath and cook, sliding a wooden spatula under pancake to keep it from sticking.
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13
When batter is set but still wet, sprinkle with 2 tablespoons sugar.
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14
Place a cookie sheet over pan and invert the pancake onto it.
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15
Return pan to heat and add 2 tablespoons butter, swirling to coat.
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16
Slide pancake back into the pan to cook other side.
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17
Reduce heat to medium.
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18
Sprinkle top with 2 tablespoons sugar.
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19
Cook until sugar on bottom side is caramelized, about 2 minutes.
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20
Using cookie sheet, flip pancake out again.
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21
Slide pancake back into pan 2 more times, adding 2 tablespoons butter to pan and sprinkling with 2 tablespoons sugar each time.
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22
Adjust heat so that the sugar caramelizes but pancake doesn't burn.
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23
Bake in pan until brown and crisp, about 20 minutes.
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24
Slide onto a platter and serve hot.
