Peel, quarter Granny Smith Apples cutting into 16 - 20 slices each. Melt 3 TBS butter in 9 or 10 inch skillet (non-stick or cast iron). Add brown sugar, cinnamon and the sliced applies. Saute 10 minutes, stirring occassionally. 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.
2
Preheat oven to 475 degrees.
3
In medium bowl, beat eggs will mixer. Add milk, cream, sugar, salt and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for 10 minutes.
4
Pour batter over rested apples and pop pan in oven for 16 to 18 minutes or until the top begins to brown. Remove, let cool for one minute and use spatula to loosen the pancake around the edge. Put pan over skillet, invert pan holding plate tightly to pan. The pancake comes out upside down on plate. Serve with optional dusting of powdered sugar if desired.
