3 lg. eggs
2/3 c. half and half
1/2 c. all-purpose flour
4 tbsp. (1/2 stick) unsalted butter, melted
4 tbsp. sugar
3/4 tsp. ground cinnamon
Pinch of salt
1 lg. green apple, peeled, halved, cored and sliced
1 tsp. powdered sugar

Mix together eggs, half and half, flour, 2 tablespoons melted butter, 1 tablespoon sugar, 1/4 teaspoon cinnamon and salt, in a medium size bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Stir thoroughly before using.)

Preheat oven to 450 degrees.

Brush remaining 2 tablespoons butter over bottom and sides of 10 inch cast iron or other ovenproof skillet. Add apple slices. Sprinkle remaining 3 tablespoons sugar and 1/2 teaspoon cinnamon over apples.

Cook over medium-high heat until slices are just tender, stirring occasionally to prevent burning or sticking, about 6 minutes. Pour batter over apples. Place skillet in oven and bake until pancake is puffed and deep brown, about 15 minutes. Remove hot skillet from oven. Cut around pancakes. Invert onto platter. Sift powdered sugar over and serve.