Dutch Apple Pancake

There's this awesome pancake that The Original Pancake House makes called Dutch Apple Pancake. It comes out of their kitchen so fluffy and sweet.  But it take them 30 minutes before we receive it.  And, We always seem to crave it on lazy days in our home.  I found a recipe a while back, in my copy of a Betty Crocker cookbook. It's not a fancy book, just the basics. So I was psyched when I realized it contained a recipe for an apple pancake.  On closer inspection, I realized it too, came out super fluffy, with a sticky, sweet mess, filling an entire plate.  It is for sharing, although, you probably won't want to.  And the amazing part is, since it has brown sugar underneath, it doesn't need any syrup.  In addition, once you flip it onto a serving plate (I just used my cutting board) you add on powdered sugar and a squeeze or two of lemon. I always stick very closely to the original recipe, but of course, I tweak it a bit for flavor's sake.  The following is my version, so I hope you like it.

Ingredients:
2 Tbsp unsalted butter (if you only have salted, it's okay)
2 beaten eggs
1/2 cup milk
1/2 cup flour
1 tsp salt
2 Tbsp brown sugar
1/2 tsp cinnamon (Siagon is best)
1 medium apple, sliced (preferably Granny Smith, Fuji or Gala)
Powdered sugar
Lemon wedges

Directions: (BTW, for thee 10" cast iron skillet shown in these photos, I doubled the recipe)
1) Preheat oven to 400 degrees, with rack in middle.
2) Cut up the butter into cubes or long pieces, then place on your cast-iron skillet or round pie pan.
3) place pan onto the stove, on medium, for 5 minutes, until butter is melted but not sizzling.
4) Mix together the eggs and milk.
5) Then mix in the flour, and salt, just until all the dry ingredients are it incorporates. It will be lumpy.  If you over mix, the pancake will come out flat.
6) Swirl melted, cooled butter around pan as to coat the sides.  This will give the pancake a slippery surface so it can rise during baking time.  You can also use a brush to ensure you get some butter on the sides, or sometimes, I totally cheat and use a spray oil, and just spray the tar out of it all-around, just to make sure I get a good rise.
7) Sprinkle brown sugar onto bottom of pan, bring careful not to get on the sides of the pan.
8) Sprinkle cinnamon just like the brown sugar.
9) Quickly place your apple slices in any pattern you like, as long as their pretty flat, and aren't touching the sides of the pan.

10) Pour batter over apples, completely covering your apple slices.
11) bake 30-40 minutes. It will be done when it springs bake from the lightest touch, and is a lovely, delicious, golden brown.
12) with a butter or table knife, loosen the edges of the pancake from the sides of the pan.

 13) Carefully place a plate on top of pan, and with both hands securely in oven mits, confidently flip both over then set down onto a flat surface.
14) Using your oven mits, take off pan.  Sometimes, there is a stubborn bit of pancake. You can fix this by scraping it off the pan, then just slyly place back onto your pancake.
15) Cut into slices, depending on how many servings you need. I use my handy pizza cut and slice either 6 or 8 pieces, but you can cut whatever you'd like.
16) Sprinkle with lots of powdered sugar, then squeeze with lemon wedges. Or, you could serve each portion with the wedges, so everyone can determine how much tartness they'd like.