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PUFFED GERMAN APPLE PANCAKES 
6 eggs
1 c. milk
2/3 c. flour
1/2 tsp. salt
3 med. apples, peeled, cored, and sliced
1/4 c. freshly squeezed lemon juice, divided
4 tbsp. butter
1/4 c. dark brown sugar
1/2 tsp. cinnamon
Warmed maple syrup

With a whisk or egg beater; mix together eggs, milk, flour, and salt. Toss the apple slices with 2 tablespoons lemon juice. Melt the butter in a 13 x 9 inch baking dish or a 12 inch quiche dish in a preheated 425 degree oven. Remove dish from oven and lay apple slices evenly over bottom. Remove pan from oven and immediately pour batter over apples. Mix together brown sugar and cinnamon; sprinkle over the batter. Bake for 20 minutes or until puffed and browned. Remove from oven and drizzle remaining 2 tablespoons of lemon juice over the top of the pancake. Serve with warmed maple syrup. Serves 6. 1 1/2 times this recipe will fit into 9 x 13 inch glass oblong pan. Serves 8 generously.
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