If you need a pretty breakfast dish to impress your guests, look no further!
Pancake:
3 eggs
1 cup milk
3/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp ground nutmeg
3 tbsp butter
Topping:
2 tart baking apples, peeled and sliced
3 to 4 tbsp butter
2 tbsp sugar
Confectioners' sugar
Lemon wedges
Preheat a 10-in. cast iron skillet in a 425 oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
Add butter to skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pankcake puffs and edges are browned and crisp.
For topping, in a skillet, add the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately with lemon wedges.
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