Instructions

1. In a large bowl mix together the half and half, milk, egg and vanilla until well combined.
2. While whisking the egg mixture, slowly pour in the melted butter.
3. In a large bowl whisk together the flour, 1 1/2 tablespoon sugar, baking soda, baking powder, 1/4 teaspoon cinnamon.
4. Pour the wet mixture over the dry ingredients and mix just until just a few lumps remain. You don’t want to over beat this.
5. Set aside and allow to rest for at least 15-20 minutes.
6. Place the rack in the upper third position of the oven and preheat to 500F.
7. Heat butter in a 10” ovenproof pan (make sure it can handle 500F!) non-stick skillet over medium heat.
8. Add in the apples, brown sugar and cinnamon.
9. Reduce the heat to medium-low.
10. Stir frequently and cook for ~10 minutes or until the apples are golden brown and the sauce has thickened slightly. *Note: watch this as you don’t want the sugar to burn.
11. Remove from heat and stir in the lemon juice. Watch as this bubbles slightly.
12. Push the apple mixture more towards the middle.
13. Pour the batter around the outside of the apples and then over top. You want most of the batter around the edges but you do want some seeping through and under the apples. Use a spatula to allow some of the batter to go underneath the apples.
14. Place in on the oven rack and immediately reduce the temperature to 425F. Do not open the oven door.
15. Bake for 15-18 minutes or until the pancake is golden and puffy.
16. Using an oven proof mitt, remove the pan from the oven.
17. Use a rubber tipped spatula to loosen the sides.
18. Cover with a plate and quickly invert.
19. Dust with confectioner’s sugar.
20. Drizzle with warm caramel sauce.