Prep time: 30 minutes
Cooling time: Overnight
8 tablespoons butter
6 large Granny Smith apples, peeled, cored, and cut in 1/4 inch slices
1 cup sugar
3 tablespoons cinnamon
1 1/2 cups All-purpose flour
1 1/2 cups milk
In a large skillet, melt 6 tablespoons of the the butter. Saute the apples until tender.
Mix together the sugar and cinnamon. Reserve 1/4 cup of this mixture
Pour the remaining mixture over the apples and stir until thoroughly mixed in.
Coat a 10x15 inch glass baking dish with a non-stick spray.
Spread the apple mixture in the bottom.
Cover and refrigerate overnight.
In the morning, heat the oven to 400 degrees. Place the apples, uncovered in the oven for 10 minutes.
Meanwhile, beat the eggs well; add the flour and beat until smooth scraping the side and bottom of the bowl.
Add the milk and stir.
Pour the batter evenly over heated apples and return to the oven for 12-15 minutes, until the edges begin to cook and puff.
Remove from the oven and sprinkle with reserved cinnamon and sugar mixture.
Dot with additional butter (about 2 tablespoons).
Return to the oven for another 12 to 15 minutes or until pancake is puffed and peaked.
Cut into squares and serve with real maple syrup.