The Best Dutch Apple Pancake (4 servings) 4 Tablespoons unsalted butter 1 medium delicious apple - cored and cut into 1/2 inch thick slices 1/2 teaspoon ground cinnamon 1 Tablespoon sugar 2 large eggs 1/2 cup milk 1/2 cup all-purpose flour 1/2 teaspoon salt (don't add if using salted butter) confectioners sugar for dusting or top with pure maple syrup (optional) Preheat oven to 400 degrees F and butter a 10 inch ovenproof frying pan. In another frying pan over medium heat, melt 2 Tablespoons of the butter. Add apple slices, cinnamon and sugar, and saute, stirring occasionally, until apples begin to soften and brown, 5-6 minutes; set aside. In a bowl, beat mixture until blended. Sift flour and salt into egg mixture and beat just until blended. melt remaining 2 Tablespoons butter, add to flour-egg mixture, beat until smooth. Pour batter into prepared pan and arrange apples evenly over the batter. Bake until pancake is browned and puffed up, 25-30 minutes. Dust with confectioners sugar or top with pure maple syrup. Serve immediately. Serves 2-4. Sauteed apples and cinnamon are the major flavors in this big, puffy, oven-baked pancake that can be shared by four people. Mr Breakfast would like to thank lilblackbelle for this recipe. Recipe number 2309. Submitted 4/26/2008.