Fire up the oven to 450 F and place oven rack in middle position  8*  Melt 4 Tbsp of butter in a heavy bottomed 12″ skillet over medium high heat ( use butter if that’s your preference – I’m not big on butter so I soften the apples up in hot water)  *  Add five peeled cored and thin sliced Granny Smith apples and 1/2 tsp of ground cinnamon when the butter is post foaming or the water is near bubbles  *  Cook stirring until the apples are quite tender – maybe 15 minutes  *  Stir in 1/4 cup of honey to blend and cook an additional five minutes  *  set aside to keep warm while preparing the pancake  *  Place a 10″ to 12″ cast iron skillet on oven rack  *  In bowl combine six eggs 1 tsp lemon grated zest, 1 cup whole milk 1 tsp almond extract and 1/2 tsp salt and turn on the stand mixer  *  Beat the mixture for five minutes or until it is light lemon yellow-thickened and very smooth  *  Add the flour in thirds – stopping to scrape down the side of the bowl after each addition  *  Now the hot skillet can be removed from the oven and add the remaining 4 Tbsp of butter  before returning to the oven ( I avoid butter and must use olive or coconut oil instead)  *  Pour the prepared batter into the pan all at once  *  Quickly return the pan to the oven and bake for fifteen minutes  *  Reduce the heat to 350 degrees and bake an additional  8 to 10 minutes or until the pancake is puffed and golden brown  *  Remove from oven and pour the apple filling over the pancake  *  Place cranberries over the apples – 1 or 2 per square inch  *  Dust with powered sugar and cut into wedges  *  Serve while it is still hot – it should serve 4 to 6 people