Preheat oven to 425 degrees. In a large bowl combine eggs and milk. Add sugar and ½ teaspoon vanilla. Sift in flour and mix, but do not over beat batter.

Heat a baking pan in the oven for 10 minutes. Remove from oven and melt 2 tablespoons butter in pan, swirling around the sides; drop spoonfuls of batter into hot pan and put back into oven. Bake for 20 minutes, checking occasionally for doneness.

In another bowl, combine apples, cinnamon, ginger, remaining 2 tablespoons butter, remaining ½ teaspoon vanilla, rum, water, and brown sugar.

Pour into saucepan and heat over medium heat, allowing ingredients to caramelize without over-cooking the apples. Syrup should be slightly thick and the apples still together.

Remove pancakes from oven.Top with apples and serve.