2 apples
2 tsp. ground cinnamon
1/2 c. sugar
1/4 c. brown sugar, packed
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. butter

Heat oven to 375 degrees. Lightly oil well-seasoned 10 inch cast iron or enameled skillet that is oven-proof. Peel and core apples, cut into thin slices. Mix apples, cinnamon and sugars in bowl, set aside. Mix flour, baking powder and salt in medium bowl. Stir in buttermilk, eggs and oil just until dry ingredients are moistened. Do not over mix. Melt butter in prepared skillet. Add apple mixture. Cook, stirring until sugars are melted and apples are well coated, about 5 minutes. Pour batter over apples. Bake until puffed, edges light brown and apples are tender, about 25 to 35 minutes. Serve immediately. You can flop pancake over onto serving platter but be careful. Sugar mixture on bottom is very hot.