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

Preheat oven to 425 degrees. Cut apple into 1/4-inch slices and toss with lemon juice and sugar. Combine eggs, flour and milk in mixing bowl. Beat lightly with an egg beater. The batter should be slightly lumpy. Heat butter in an 11- or 12-inch skillet (cast iron is best) until hot and foamy. Remove from heat and quickly add the batter. Place in oven. Bake for 25 minutes or until pancake is puffed up and golden brown. The apples (arranged in a pinwheel) may be added before or during baking, depending on taste.