3 eggs
1/2 c. flour
1/2 c. milk
1/4 tsp. salt
8 tbsp. butter divided
Lemon wedges
3 tbsp. granulated sugar
3 or 4 tart apples
1 tsp. ground cinnamon
3 tbsp. sugar

Preheat oven to 450 degrees while preparing batter. Beat eggs in a medium bowl; add flour, milk, and salt and beat. Slightly lumpy batter makes a light pancake.

Melt 2 tablespoons butter in a large oven-proof skillet. Pour batter into skillet and immediately place in preheated 450 degree oven; bake 15 minutes. Reduce oven temperature to 350 degrees and bake 10 minutes longer.

While pancake bakes, prepare apples. Peel, core, and cut apples into thin slices. Melt remaining 6 tablespoons butter in a large skillet. Saute apples with 3 tablespoons sugar in butter 5 minutes; set aside.

Remove baked pancake from oven. Transfer apples with slotted spoon and place over half of pancake surface. Fold pancake in half; pour butter from skillet over pancake. Mix cinnamon and sugar; sprinkle over pancake.

Cut pancake in wedges and serve with lemon. (Make sure your skillet handle can tolerate 450 degree heat. I use my heavy pizza pan.) Makes 4 servings.