(Not like the familiar flapjack, but more of a puffy egg dish.)

3 tbsp. butter
2-3 med. apples, peeled and sliced
2 tsp. cinnamon sugar

BATTER:

6 eggs
1 1/2 c. milk
1 1/2 c. flour
1 tsp. vanilla
3/4 tsp. salt (optional)
Dash ground nutmeg
1/4 tsp. ground cinnamon

TOPPING:

Chopped toasted almonds

Preheat oven to 450 degrees. Place butter in a 12-14 inch baking dish or skillet. Melt in oven. When melted add apples and sprinkle with cinnamon sugar. Return to oven while preparing batter.

Whirl the eggs in a blender at high speed for 1 minute, then add milk and slowly add flour. Whirl 1 minute more while adding vanilla and spices. Immediately pour batter into hot pan and bake for 10 minutes. Lower heat to 350 degrees. Sprinkle with toasted almonds and bake 10-15 minutes longer or until puffed and well browned on the edges. Serve it hot with sugar and lemon juice, fresh fruit, jam or preserves, cinnamon-sugar, syrup or honey. Also good with crisp bacon or sausage.

This recipe can be reduced, using proportions of 1 egg, 1/4 cup milk, 1/4 cup flour, and 1/2 tablespoon butter per person.