½ cup unbleached all-purpose flour
1 tablespoon granulated sugar
½ teaspoon table salt
2 large eggs
⅔ cup half-and-half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1¼ pounds Granny Smith or Braeburn apples (3-4 large apples), peeled, quartered, cored, and cut into ½-inch-thick slices
¼ cup light or dark brown sugar
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
Confectioner’s sugar, for dusting
Adjust oven rack to upper-middle position and preheat to 500º (425º if using cast iron).
In a medium bowl, whisk together flour, granulated sugar and salt. In a small bowl, whisk together eggs, half and half and vanilla. Add the liquid ingredients to the dry ones and whisk until no lumps remain, about 20 seconds. Set aside.
Heat butter until sizzling in a 10-inch ovenproof skillet set over medium-high heat. Add apples, brown sugar and cinnamon. Cook, stirring frequently, until the apples are golden brown, about 10 minutes (about 6 minutes if using cast iron). Remove from heat and stir in lemon juice.
Working quickly, carefully pour batter around the edge of the pan, then over the center. Place skillet in oven and immediately reduce the temperature to 425º. Bake until the edges of the pancake are golden brown and puffy and have risen above the edge of the skillet, about 18 minutes.
Remove from oven and loosen edges with a rubber spatula. Invert onto a large plate or serving platter and dust with confectioners’ sugar. Cut into 4 wedges and serve immediately.