4 eggs
3/4 c. milk
3/4 c. all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. butter
5 lg. cooking apples, cored, sliced
2/3 c. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/3 c. butter
1 tbsp. lemon juice
1 tsp. grated lemon rind

Mix eggs, milk, flour, 1 tablespoon sugar and the salt in medium bowl. (Batter will be slightly lumpy.) Heat 2 tablespoons butter in 12 inch oven prop skillet until bubbly; pour batter into skillet. Bake in preheated 425 degree oven 20 minutes; reduce heat to 350 degrees and bake until crisp and golden, 10 to 15 minutes (do not open oven door during baking). Transfer pancake to serving plate.

Mix apples, 2/3 cup sugar, the cinnamon and nutmeg. Heat 1/3 cup butter, the lemon juice and rind in large skillet until bubbly; saute apples until tender, 3 to 5 minutes. Spoon apple mixture into pancake. Cut pancake into wedges to serve.