Adjust oven rack to upper middle position. Heat oven to 500°F.

Whisk flour, sugar and salt together in large bowl. In a small bowl or measuring cup, whisk cream, eggs and vanilla together. Whisk cream mixture into flour mixture until smooth. Set aside.

Melt butter in a 10" ovenproof skillet (cast iron works well) over medium high heat. Add apples, brown sugar and cinnamon. Cook, stirring often until apples are golden brown, 10 minutes. Remove from heat and stir in lemon juice.

Working quickly, pour the batter around the edges of the skillet, then over the center of the apples. Place skillet in the oven and immediately reduce heat to 425°F. Bake until pancake is browned and puffy, 15-20 minutes.

Run a knife around the edge of the skillet to loosen the pancake, then place a large plate or platter over the skillet. Carefully invert the plate and skillet to remove the pancake. Top with a dusting of Confectioner's sugar, cut into four slices and serve.