Reuben's Apple Pancake

Preparation

1. Step 1

   Peel and core apple and slice into moon shaped pieces, ¼ inch thick. Toss with 1½ tablespoons sugar and the cinnamon in a bowl. Cover and refrigerate for at least 24 hours, stirring occasionally.

2. Step 2

   When ready, preheat oven to 400 degrees. Whisk eggs and milk in a bowl until blended. Whisk in flour and vanilla until smooth.

3. Step 3

   Heat 2 tablespoons of butter over medium heat in a shallow 12-inch nonstick ovenproof skillet until it sizzles. Drain apples and add to the pan. Cook, stirring, until apples soften, about 5 minutes.

4. Step 4

   Melt 2 more tablespoons of butter in pan. Pour in batter and quickly arrange apples evenly before batter sets. 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.

5. Step 5

   When batter is set but still wet, sprinkle with 2 tablespoons sugar. Place a cookie sheet over pan and invert the pancake onto it. Return pan to heat and add 2 tablespoons butter, swirling to coat. Slide pancake back into the pan to cook other side. Reduce heat to medium. Sprinkle top with 2 tablespoons sugar. Cook until sugar on bottom side is caramelized, about 2 minutes.

6. Step 6

   Using cookie sheet, flip pancake out again. Slide pancake back into pan 2 more times, adding 2 tablespoons butter to pan and sprinkling with 2 tablespoons sugar each time. Adjust heat so that the sugar caramelizes but pancake doesn't burn.

7. Step 7

   Bake in pan until brown and crisp, about 20 minutes. Slide onto a platter and serve hot.