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Preheat the oven to 200°C fan setting.
In a medium-sized bowl, whisk the eggs, milk, flour, vanilla, salt and ½ teaspoon of the cinnamon to a smooth batter.
Melt 2 tablespoons of the butter in a medium-sized ovenproof frying pan over a medium heat. Add the apple, remaining cinnamon and the sugar.
Cook until the apple has softened and caramelised, gently turning the slices continuously so that they are evenly coated. Strain off some of the apple caramel into a bowl to drizzle over later. Then temporarily transfer the apples onto a plate and roughly wipe the pan clean.
Place the pan in the oven for about 10 minutes to get it really hot. Then, making sure you wear oven gloves because the pan will be HOT remove from the oven and melt the remaining 2 tablespoons of butter in the pan. Tilt the pan to evenly coat the base and sides.
Return the apple to the base of the pan and pour over the batter. Place the pan back into the hot oven and bake for about 15 minutes or until the pancake has puffed up.
The centre should still have a slight wobble and the outside be a nice golden-brown colour.
Dust over icing sugar and spoon over some apple caramel if you like. Cut the pancake directly in the pan and serve as you would a pie, sprinkling it with extra icing sugar. Some Greek yogurt sits well against the sweetness too.