By calling this delicious concoction a pancake, I am essentially justifying cake for breakfast. A 5 inch oven skillet is ideal for this recipe; we use cast iron and it works perfectly but you can also use a non-stick oven proof pan (meaning no plastic handles). If you only have a larger skillet, then double or triple the recipe so that you can all dig in (trust me you will be happy you did). You can use tart apples, like the Granny Smith, but if you prefer sweeter ones, use Braeburns. Get creative, pineapples would also be delicious (eliminate the cinnamon and add a dash of rum) as would pears (add 1/4 teaspoon ginger). For serving, dust the pancake with confectioners' sugar. If you really have a sweet tooth, pass the maple syrup, but it really does not need it.