German Apple Pancake

German puffed pancakes are a bit of culinary magic, like a very simple souffle.  I like this version with apples.  It's tasty and quick.  Double the recipe and you'll be ready for guests.

German Apple Pancake
Adapted from The Pancake Handbook
Serves 4

3 eggs
3/4 cup milk
3/4 cup flour (use Cup4Cup for a gluten-free version)
1/2 tsp salt
2 tart apples, peeled, cored and sliced
3 Tblsp sugar
2 Tblsp lemon juice
1/4 tsp cinnamon
6 Tblsp butter, divided

Preheat the oven to 450 degrees. in a bowl beat the eggs and milk until well-blended.  Add the flour and salt stirring just to combine.  The batter will be slightly lumpy.  Set aside.

In another bowl, toss the apple slices with the sugar, lemon juice and cinnamon.  Melt 2 tablespoons of the butter in a heavy skillet, add the apples and saute for 2-4 minutes until softened.

Heat 4 tablespoons butter in an ovenproof skillet or cake pan.  Spread the apples on the bottom of the pan.  Pour the batter over the apples and transfer pan to the oven. Bake for 20 minutes or until the pancake is golden and puffed.  Sprinkle with lemon juice and dust with confectioners' sugar.  Cut into wedges and serve with preserves or syrup.