6 eggs
1 1/2 c. milk
1 c. flour
3 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. cinnamon, divided
1/2 c. butter
2 lg. tart apples, peeled
1/3 c. brown sugar, divided

May serve with sour cream sweetened with more brown sugar.

Preheat oven to 400 degrees. In blender or large bowl, beat eggs, milk, flour, granulated sugar, vanilla, salt and 1/2 teaspoon cinnamon until blended. If using mixer, batter will remain lumpy.

Melt butter, in oven, in a 12-inch fluted porcelain quiche dish, large fry pan or 13 x 9 inch baking pan. Sprinkle 2 to 3 tablespoons brown sugar over bottom of baking pan after butter is melted; also sprinkle with the brown sugar, (divided) the additional 1 teaspoon of cinnamon. Then slice the peeled apples in thick, 1/4-inch slices and arrange them in concentric circles or orderly rows (in rectangular pan). Return pan to oven until the butter sizzles, but do not let it brown.

Remove dish from oven and immediately pour batter over apples. Sprinkle batter with the rest of the divided brown sugar.

Bake in middle of oven for 20 minutes or until puffed and brown. Serve immediately by placing large, heated, round platter or tray of suitable size over the pancake and quickly invert.

Note: If you plan to serve to guests who haven't yet arrived, it would be best to not proceed beyond this () point. Sprinkle 2 teaspoons of lemon or orange juice over apples to prevent browning. After guests arrive, return baking dish to oven until butter sizzles. Meanwhile, stir through batter mixture or blend very briefly again before proceeding to next step and completing baking the pancake. (It will flatten quickly if allowed to stand). Serves 6 to 8.