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The smell of the apples cooking will drive you wild, let alone the taste of the pancake after it is baked.

To learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour or bread flour*
1/2 cup milk, room temperature
1/4 teaspoon pure vanilla extract
7 tablespoons butter

* Bread four is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be use, but the results won't be as spectacular.

Preheat oven to 425° F. Place oven rack on the middle rack of your oven.

In a small bowl, combine sugar and cinnamon; set aside. In a large bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (the batter will be thin, but very smooth and creamy); set aside.

In a large heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet) over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.

Pour prepared batter over apples into baking pan. Place pan in preheated oven and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly in the center); remove from oven.

Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and cinnamon will be on top). Once out of the oven, the pancake will begin to deflate. To serve, cut into serving-size wedges and transfer to individual serving plates.

Makes 2 to 4 servings.