serves four 
Considering most mornings on our homestead are full of activity, I rely heavily on hearty, fuss-free breakfasts like this one. I like to pop the skillet into the oven right before I run outside to do morning chores—the 15-minute bake time is just right for gathering eggs and feeding hay—and it makes the house smell like cinnamon apples when I walk back inside.
2 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
3 tablespoons packed brown sugar, preferably organic whole cane sugar
1 teaspoon ground cinnamon
¾ cup whole milk
½ cup all-purpose flour
½ teaspoon Vanilla extract
¼ teaspoon fine sea salt
5 large eggs
Powdered sugar, for serving (optional)
Preheat the oven to 400°F.
In a 10-inch cast-iron skillet over medium heat, melt the butter. Add the apples, brown sugar, and cinnamon and cook for 4 to 5 minutes, or until the apples soften. Remove the skillet from the heat and spread the apples evenly across the bottom.
In a small bowl, whisk together the milk, flour, vanilla, and salt until smooth. Beat in the eggs, then pour the mixture over the apples.
Bake the pancake for 15 to 20 minutes, or until it’s set. It will be the puffiest when you first remove it from the oven, so gather everyone round the oven to admire it before it deflates.
Sift a bit of powdered sugar over the top of the pancake, if desired, and serve immediately.