German Baked Pancake

Preheat an oven to 425 degrees F.

In a bowl, toss together the apple slices, 1 1/2 tablespoons of the lemon juice, the cinnamon, nutmeg and 5-6 tablespoons confectioners' sugar, adjusting the amount of sugar to the tartness of the apples.

Place a heavy, ovenproof 10-12-inch frying pan, preferably cast iron, over medium heat. Add 4 tablespoons of the butter, allow to melt and then add the apple mixture. Sauté until the apples are tender but not misshapen, 4-5 minutes. Remove from the heat.

In a separate pan over low heat, melt the remaining 2 tablespoons butter. Remove from the heat and set aside.

In a bowl, combine the eggs and milk and whisk until well blended. Sift together the flour and salt. Slowly pour the sifted ingredients into the egg mixture, whisking constantly. Add the melted butter and whisk until a smooth batter forms.

Arrange the apple slices around the bottom of the frying pan. Pour the batter evenly over the top. Immediately place in the oven and bake until quite golden and puffed up, about 20 minutes. Turn out the pancake onto a warmed platter, apple side up. Drizzle with the remaining 1 1/2 tablespoons lemon juice and dust with the extra confectioners’ sugar. Serve immediately.