Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby pancake won’t rise quite as high as those made with white flour; however, you’ll find the results equally delicious.
Whisk the eggs, milk, flour, and salt together until they form a uniform batter about the consistency of heavy cream. Set aside.
Melt the ghee in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and maple syrup. Turn down the stove to medium heat, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and the brandy and continue cooking for an additional 2 minutes.
Pour the pancake batter into the skillet and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.