Ingredients

Instructions

  1. Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.
  2. Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.
  3. Heat oven to 450 degrees.
  4. Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.
  5. Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.
  6. Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.
  7. Sprinkle with remaining lemon juice; dust with confectioners' sugar.