From a breakfast brunch at the Calistoga Wine Way Inn in Calistoga, California, during a Napa Valley wine tasting tour in June 2018.
Preheat oven to 375°.
Peel, core and cut apples into ½ inch slices.
Place slices in a bowl with the lemon juice (this will help keep apples from turning brown) set aside.
Sift the flour, baking powder, salt and ½ cup sugar into a medium bowl.
In a small bowl mix together the remaining ¼ cup sugar with the cinnamon.
In a large bowl mix together the whipping cream, eggs, and vanilla.
Add the egg mixture to the flour mixture and whisk until thoroughly combined.
Melt the butter in a 14inch ovenproof skillet over medium-high heat.
Add the apples and sauté for 5 minutes until they turn a light golden brown but are still slightly firm.
Add the cinnamon sugar and cook for 1 minute.
Lower the heat to medium then pour in the batter, making sure to cover the apple slices.
Cook until the edges start to brown, about 5 minutes.
Carefully place the pan in the oven for about 20 minutes and bake until the top of the pancake turns an even brown and has risen slightly.
Serve with confectioners' sugar and maple syrup.