Big Apple Pancake

For breakfast/brunch today I made the Big Apple Pancake I saw on desertculinary, using one of the Mutsu apples we got apple-picking last weekend. This pancake is yummy, although I will use more cinnamon next time I make it. Oh, and I ate it with maple syrup, which Mike and I agreed tastes better than the powdered sugar that was suggested. I am having some of my girlfriends over to make cupcakes this afternoon and I am making my birthday cake, Pumpkin Cake with Cream Cheese Frosting, into cupcakes. Everyone else is bringing a cupcake mix/recipe and we are swapping. Yummm.

Big Apple Pancake
4 tablespoons butter
1 large Golden Delicious apple, peeled, cored, and cut into 1/4" slices
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
4 large eggs
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons confectioners' sugar to dust when done

1) Preheat oven to 450
2) Melt butter in 11" oven proof skillet over medium heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.
3) While apples are cooking, add milk, flour, cinnamon, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.
4) Pour batter over apple and place skillet in the oven. Bake until pancake is puffed and golden, about 15 minutes. Sift confectioners sugar over the top and serve.