PANCAKES:

4 large eggs, room temperature
3/4 cup all-purpose flour
3/4 cup homogenized milk, room temperature
1/2 tsp. salt

Place all pancake ingredients in blender. Beat until frothy. Let stand until pan is prepared.

FILLING:

2 medium Granny Smith apples, peeled & sliced
1/4 cup white sugar
2 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. lemon juice

Mix lemon juice with sliced apples. Add sugar and cinnamon to apples. Mix thoroughly. Set aside.

Pans and preparation: 2 pans, 9 inches round, 1 1/2 inches deep. 6 tablespoons butter. Heat oven to 400°F. Place pans in hot oven to preheat.

Thirty minutes before serving time: Divide butter between 2 preheated pans. Melt in oven. Run blender mixture until frothy while butter is melting. Quickly place apples, half in each pan, pour half of the pancake mixture over each pan of apples.

Bake at 400°F for 25-30 minutes until puffed up like a popover or Yorkshire Pudding. Dust with powdered sugar.

Serve hot, fresh from the oven for brunch or late night.