4 Tbs. (1/2 stick) unsalted butter
1 medium Granny Smith apple, cored and cut into
1/2-inch slices
1/2 tsp. ground cinnamon
3 Tbs. brown sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. vanilla
Confectioners’ sugar for dusting

Directions:
Preheat an oven to 400F. Butter a 10-inch oven-proof braiser or non-stick fry pan.

In another fry pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon and sugar and saute', stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.

In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Add the butter and vanilla paste to the flour-egg mixture and whisk until smooth.

Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioners' sugar and serve immediately.

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