ORIGINAL PANCAKE HOUSE APPLE PANCAKE

Steps:

• Peel and quarter two Granny Smith apples. Slice the core from each of the quarters, then slice the quarters into 4 to 5 slices each. Melt 3 tablespoons butter in a 9- or 10-inch skillet. If you've got a skillet that isn't non-stick, such as cast iron, that's the best kind for this recipe, although any oven-safe skillet this size will still work. Add brown sugar, cinnamon, and the sliced apples and saute for 10 minutes, stirring occasionally. Turn off the heat and let the pan sit for one hour so that the apples and glaze will stick to the bottom when the batter is poured on top.
• Preheat oven to 475 degrees F.
• In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
• After the apples have cooled for an hour, pour the batter over the apples and pop the whole thing into the oven for 16 to 18 minutes or until the top begins to brown. Remove it from the oven, cool for one minute, and then use a spatula to loosen the pancake around the edges. Put a plate on top of the pan and invert the pan and plate together so that the pancake comes out upside down on the plate. Serve with an optional dusting of powdered sugar over the top.
• Makes 1 large pancake.
• Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.