2 large cooking apples, such as Yellow Delicious or Granny Smith
1/4 cup (1/2 stick) butter
1 cup all-purpose flour
1 cup milk
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners Sugar
Preheat oven to 475 Degrees. Peel, core, and very thinly slice the apples;
you should have approx. 1 1/2 cups. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and saut? the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet or heavy oven proof pan (I use a jelly roll pan) in the oven to heat for at least 5 minutes. The pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back in
the oven; the butter should be very hot but not brown when you add the
apples and butter. While the skillet is heating, place the flour, eggs, milk, vanilla, and salt in bowl and beat with a rotary beater until smooth. Remove the skillet from the oven, quickly arrange the warm saut?ed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 degrees, and bake 10 minutes longer. The pancake will climb the sides of the pan. Sprinkle with confectioners sugar, cut into wedges, and serve with maple syrup and crisp bacon.