2 Granny Smith apples
2 tsp. cinnamon
1/2 c. granulated sugar
1/2 c. packed light brown sugar
3/4 c. flour
1 tsp. baking powder
1/8 tsp. salt
3/4 c. buttermilk
3 eggs, lightly beaten
2 tbsp. oil
5 tbsp. unsalted butter

Heat oven to 375 degrees. Very lightly oil a well, seasoned, oven proof 10-inch cast iron skillet with sloped sides. Peel apples and cut in quarters; remove core; cut into thin slices. Mix apples, cinnamon and sugar in bowl. Mix flour, baking powder and salt in medium bowl. Stir in buttermilk, eggs and oil just until dry ingredients are moistened; do not overmix. Melt butter in prepared skillet over medium heat. Add apple mixture. Cook, stirring until sugars have melted and apples are well coated with mixture, about 5 minutes. Gently pour flour-egg batter over apples. Bake until puffed, edges golden and apples tender, about 25 to 35 minutes. Serve immediately. If desired, flop pancake over unto serving plate very carefully; the sugar mixture on bottom of pan is very hot.