Ingredients:
8 tablespoons butter
6 large Granny Smith apples (peeled, cored and cut into 1/4 inch slices)
1 cup sugar
3 tablespoons cinnamon
9 eggs
1 1/2 cups flour
1 1/2 cups milk
Instructions:
In a large skillet, melt 6 tablespoons of butter. Saute 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.
Spread the apple mixture into a greased 10x15 inch glass baking dish. Cover and refrigerate overnight.
In the morning, heat the oven to 400°F. 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) and return to the oven for another 12-15 minutes or until pancake is puffed and peaked. Cut into squares and serve with maple syrup.
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