Picky Palate's Apple-Spice Puff Pancake with Caramel Syrup

This is a delicious breakfast treat!  We loved this.  The boys and I all gave it a 9, and the real high point was the caramel sauce.  Picky Palate's puff pancake with syrup is easy and delicious, but the calories are crazy!!!  For 1/4 of the pancake and syrup, the calories are 835, gulp.  We had this with bacon and fresh fruit for dinner, and I had to watch my calories all day to be able to eat it.  I like that I don't have to stand and watch and flip a bunch of pancakes, it is all just one big pancake that we slice at the end.  Anyway, this was delicious, and here's what to do:

9 T butter, divided
1 c plus 1 T packed brown sugar
2 granny smith apples peeled, cored and chopped
1/2 t cinnamon
1 c flour
1/3 c sugar
1/4 t plus 1/8 t kosher salt
5 large eggs
1/3 c milk
1 t vanilla
1/4 c heavy cream
1/4 c sour cream

Preheat the oven to 425.  Melt 1 T of the butter and 1 T of the brown sugar over medium heat.  Add the apple and cinnamon and cook, stirring, for 5 minutes.  Remove from the heat.
Add the flour, sugar, and 1/8 t salt into a medium bowl.  Add the eggs, milk and vanilla into a separate medium bowl, whisking to combine.  Stir into the dry ingredients until well combined.  Add the apples, stirring to combine.
Melt 4 T of the butter in a large skillet over medium heat.  Pour the pancake batter into the skillet.  Bake for 18-22 minutes until puffed and golden.
While the pancake is baking, melt the remaining brown sugar and salt, and 2 T of water in a saucepan over medium heat.  Cook, stirring, until bubbly and smooth, about 5 minutes.  Add the remaining butter and stir until melted.  Add the heavy cream and sour cream, stirring until well combined.  Reduce the heat to low until ready to serve.  Cut the pancake into four wedges and drizzle each wedge with the caramel syrup.