Time to whip out that heavy duty cast iron skillet. Baked apple pancake is my go-to breakfast for lazy Sunday mornings. The softened Granny Smith apples baked over a bed of caramelized sugars will have you scraping the bottom of the pot!
Preheat oven to 375. Very lightly oil a well seasoned, ovenproof 10 inch cast-iron or enameled cast-iron skillet with sloped sides.
Peel apples. Cut into quarters; remove core. Cut into slices. Go ahead and be adventurous with different kinds of apples. I tried Gala apples this last time and they worked out nicely. Mix apples, cinnamon and sugars in a bowl. Set aside.
Mix flour, baking powder and salt in medium bowl. Stir in buttermilk, eggs and oil just until dry ingredients are moistened. Do not over mix.
Melt butter in prepared skillet over medium heat. Add apple mixture. Cook, stirring, until sugars have melted and apples are well coated with mixture, about 5 minutes.
Gently pour flour-egg batter over apples. Bake until puffed, edges golden and apples tender, about 25-35 minutes. Serve immediately. If desired, flop pancake over and onto serving platter (do so carefully, the sugar mixture on the bottom of pan is very hot).