FRESH APPLE PANCAKE

1/2 Cup Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Large Eggs
2/3 Cup Half-and-Half
1 Teaspoon Vanilla
2 Tablespoons Unsalted Butter or Marg.
11/4 Lbs. Granny Smith or Braeburn Apples around 3-4 Large Ones
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
1 Teaspoon Lemon Juice
Powdered Sugar for Dusting

Peel and core the apples and cut into 1/2 inch thick slices. Put the oven rack on the upper middle position. Turn on oven and preheat to 500. Wisk  to combine flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, wisk eggs, half-and-half and vanilla until combined. Add liquid ings. to dry and wisk until there is no lumps. About 20 seconds. Then sit the batter aside. Heat butter in a 10-inch ovenproff skillet or cast iron skillet over medium heat until it sizzles. Add apples, brown sugar and cinnamon. Cook, stirring frequently with heatproff rubber spatula until apples are golden brown, around 10 minutes. Take off heat and stir in the lemon juice.  Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes. Using oven mitts so hands won't get burned remove the hot skillet from the oven and  lossen pancake edges with the spatula, invert pancake onto serving platter and dust with confectioner's sugar. Cut into wedges and serve. Can use maple syrup to pour over the top of pancake.