With an image in my head of making a sticky bun pancake, I broke an egg and removed the chalaza, added some buttermilk, spoon of sugar, splash of vanilla & whisked it. Then threw in a scoop of flour and poured some baking powder, baking soda & salt in my hand, added it to the flour and blended with a little more buttermilk to get it to the consistency of thin plaster - or gesso - a thick crepe batter (pick your reference).
Placed a tablespoon of butter to a large, heated, no-stick* pan, cut up a granny smith, threw in some golden raisins, toasted walnuts & pecans, and a spoon of brown sugar. After the sugar combined with the butter and the apples started to saute, I poured the entire batter over top (first surrounding the pile of goo, then filling the middle).
The only problem came at flipping time. It was still gooey in the middle and I had nothing large enough to support the whole thing. It was too loose and probably stuck in the middle to flip through the air (remember the *). So I folded it, covered it with a lid and flipped it a few times until I was sure the middle was done. Plated it and dusted with powdered sugar.
It was really great - somewhere between a good buttermilk pancake and a clafoutis. Moist and sweet with caramelized apple, raisins & nuts, it did not need syrup. I doubt I can repeat it again, but just in case I want to try, I am documenting it here. Try it yourself. If nothing else, you will learn something from the effort.
(*) Do any non stick pans stay that way for long? Mine don't.
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