Heaving Apple Pancakes

Directions

1. 1
   Preheat oven to 350 degrees, with a ten-inch black iron skillet on a rack in the middle.
2. 2
   1.
3. 3
   Peel, core, and slice the apples into crescent-shaped pieces about a quarter-inch thick.
4. 4
   2.
5. 5
   Melt the butter in a saucepan over medium heat.
6. 6
   When it begins to bubble, add the dark brown sugar and cinnamon.
7. 7
   Cook while stirring until the sugar is no longer gritty.
8. 8
   Add the apples and cook, stirring now and then, until they soften.
9. 9
   Add 1/4 cup water and stir to make a syrup around the apples.
10. 10
    Reduce the heat to low.
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    3.
12. 12
    Combine the flour, cinnamon, and white sugar in a small bowl.
13. 13
    In a second bowl, combine the egg yolks, vanilla, and milk.
14. 14
    Pour the dry ingredients into the wet ingredients and mix with a wire whisk until a few small lumps remain.
15. 15
    Add up to 1/4 cup of water to the batter to lighten enough that it pours easily.
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    4.
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    With an electric mixer, beat the egg whites until foamy, with soft peaks.
18. 18
    With a rubber spatula, stir the egg white froth into the batter.
19. 19
    5.
20. 20
    Remove the black iron skillet from the oven (with a potholder, of course) and swirl the 1 Tbs.
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    butter around in it until the sides and bottom are coated.
22. 22
    Pour the batter into the skillet, about a half-inch from the top of the rim.
23. 23
    Return to the oven.
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    Bake for about ten minutes.
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    6.
26. 26
    Turn the oven up to 425 degrees.
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    Remove the skillet and scoop the apple mixture over the batter.
28. 28
    With a fork, force about two-thirds of the the apple pieces down into the batter.
29. 29
    Return the skillet to the oven and bake for 20-25 minutes, or until you can actually see the pancake heaving in the pan.
30. 30
    7.
31. 31
    Remove and allow to cool for about two minutes, then loosen the pancake with a knife and slide onto a plate.