Preheat oven to 425 degrees F.

Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.

When the oven is hot place a 10-inch cast iron skillet in the oven to warm for about 5 to 8 minutes. You want the pan to be hot.

While the pan is heating up, combine the eggs, milk, flour, 1 tablespoon of the brown butter, maple syrup (or sugar), vanilla, cinnamon, and salt in the jar of a blender. Blend for 30 seconds, scraping down the sides of the jar with a spatula halfway through to make sure the flour is combined.

Use an oven mitt to carefully remove the skillet from the oven. Add the remaining brown butter to the hot pan and swirl to coat bottom and sides of the pan. The butter will sizzle.

Add the batter to the hot buttered pan and bake for 15 to 18 minutes or until pancake is puffed and golden brown at the edges.

Remove the pan from the oven and serve immediately with a dusting of confectioner’s sugar, skillet cinnamon apples, and maple syrup. You can also serve with your favorite pancake toppings.