3 large eggs, room temperature
1 cup whole milk
¾ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon ground nutmeg
3 tablespoons butter
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
- Preheat a 10-in. cast iron skillet in a 425 degree oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
- Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skiller. Bake, uncovered for 20 minutes or until pancake puffs and edges are browned and crisp.
- For topping, in a skillet, combine 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.