In a large glass or ceramic bowl, whisk together eggs, flour, baking powder, 2 tablespoons of the sugar, yoghurt, and vanilla extract. Whisk until well mixed. Allow batter to rest at room temperature for 30 minutes to an hour.

Prepare a 10-inch iron skillet by coating the bottom and sides with nonstick cooking spray or oil.

In a small bowl, combine the remaining 2 tablespoons of sugar and the cinnamon. Add melted butter to skillet. Sprinkle ½ of the cinnamon and sugar mixture into the pan. Layer the sliced apples in the skillet. Pour remaining cinnamon sugar mixture on top of the apple slices.

Place skillet in oven and bake at 425°F for 5 minutes until sugar is bubbly. Remove hot skillet from oven and pour batter over apples. Return skillet back to oven and bake for about 15 minutes, until pancake is puffed and golden. Remove skillet from oven. Run the tip of a butter knife gently around the edges of the pancake. Turn pan upside down onto a serving plate to release the pancake. Garnish with powdered sugar and serve warm.

Makes 4 servings.

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