4 eggs
1/2 c. milk
1/2 c. cake flour
1/2 tsp. salt
2 tbsp. butter
1 apple

Preheat oven to 375 degrees. One 3-inch diameter tart apple; peel, core and slice paper thin about 15 minutes. Beat the eggs for 1 minute. Add the milk, flour and salt. Continue to beat until the mixture is smooth. Place the butter in an oven-proof iron skillet. Heat in the oven for 5 minutes or until the butter is melted and has coated the entire interior of the skillet.

Pour the egg batter into the hot buttered skillet; lightly sprinkle the apple slices over the top and place, uncovered, in the preheated oven for 25 minutes. The edges of the pancake should be ruffed up and the center fairly firm. The top should be a light golden brown. Serve in generous wedges with powdered sugar and wedges of lemon on the side. Serves 4.