6 tbsp. butter (3/4 stick)
2 lg. apples, peeled, cored, sliced
3 tbsp. lemon juice
1/2 tsp. cinnamon
About 5 tbsp. confectioners sugar (depending on the sweetness of the apples)
3 eggs, room temperature
1/4 tsp. salt
1/2 c. all purpose flour
1/2 c. milk

Melt butter in a 10 inch oven proof skillet or shallow pan; take off heat. Remove 2 tablespoons melted butter and set aside in a small bowl. Put apple slices in large bowl with lemon juice. Stir cinnamon into confectioners sugar; sprinkle sugar mixture over apple slices. Toss to mix. Put skillet back on the burner; turn heat to medium. Add apples and cook, stirring often, for about 3-4 minutes, or until apples are tender but still hold their shape.

In a separate bowl or blender or food processor, combine eggs, salt, flour, milk, and the reserved 2 tablespoons melted butter. Beat until smooth. Spread apples evenly over the bottom of the skillet; pour batter on top. Bake for about 20 minutes in a preheated 425 degree oven or until golden and puffy. Turn immediately onto a warm platter so apples are on top. Dust with a little confectioners sugar; serve at once. Yields 1 (10 inch) pancake.