Pennsylvania Apple Pancake

We tried a new recipe this morning and it is definitely a keeper! It's called Pennsylvania Apple Pancake - and while we never had it while we lived in Pennsylvania it is from my favorite cookbook - Food Editor's Hometown Favorites Cookbook - American Regional and Local Specialties - this one is from the Pittsburgh Press. (We tripled the recipe so I'm posting that version here)

Pancake

9 eggs
1 1/2 c flour
1 1/2 c milk
3/4 t salt

Preheat oven to 450* while preparing batter. Beat eggs in a bowl; add flour, milk and salt and beat. Slightly lumpy batter makes a light pancake. Melt 2 T butter in a large ovenproof skillet. Pour butter into hot skillet and immediately place in preheated 450* oven; bake 15 minutes. Reduce oven temperature to 350* and bake 10 minutes longer, or until crisp and golden.

Filling

7-9 apples (I used a mixed variety we had picked at Todd's Point along with some granny smiths I had on hand)
1/4 c sugar (I used splenda)
6 T butter

While pancake bakes, prepare apples. Peel, core and cut apples. Melt 6 T butter in large skillet. Saute apples with sugar in butter until crisp-tender. (I added cinnamon & a dash of real maple syrup as splenda does not caramelize as well as sugar and the syrup helps). Set aside

Remove baked pancake from oven. Spread apple filling over half of pancake surface. Fold pancake in half. Pour butter from skillet over pancake. Sprinkle generously with cinnamon-sugar. Cut pancake in wedges and serve with lemon (we did not have lemon, but will try next time). (NOTE: Make sure your skillet handle can tolerate 450* heat or you'll have a souffle-ed handle.)