1 red apple
1 tsp. lemon juice
2 tbsp. sugar
3 eggs
1/2 c. + 2 tbsp. flour
1/2 c. + 2 tbsp. milk
5 tbsp. butter

Preheat oven to 425 degrees. Cut apple into 1/4" slices and toss with lemon juice and sugar. Combine eggs, flour and milk in mixing bowl. Beat lightly with egg beater. The batter should be slightly lumpy. Heat butter in an 11" or 12" oven proof skillet until hot and foamy. Remove from heat and quickly add the batter and arrange apples in a pinwheel design on top of batter. Place in oven. Bake 25 minutes or until pancake is puffed up and golden brown. Remove from oven. If desired, sprinkle with confectioners' sugar. Serves 2 to 3.