SUNDAY MORNINGS at MY HOUSE -- german pancake

   My Sunday morning breakfast utilized another ingredient from Epicurious' list of 10 money-savings foods.  This time I used APPLES, and there are endless varieties ranging from tart to sweet.  Sautéed in butter and sprinkled with sugar while cooking and a bit of cinnamon upon finishing, apples are a classic addition to a German pancake.

                                GERMAN PANCAKE with APPLES

• 3 eggs
• 3/4 cup unbleached flour
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 cup milk
• 6 tablespoons butter
• 5 small apples
• 2-3 tablespoons sugar
• 1/8 teaspoon cinnamon
• powdered sugar

1. In a blender, purée the eggs, flour, salt, nutmeg and milk until smooth.  In a 10-inch cast iron skillet, heat 3 tablespoons of the butter until hot and beginning to bubble.  Pour in the batter.  Place the skillet on the top rack of a 425˚F oven.  Bake for about 20 minutes, or until the edges are browned and crisp.
2. While the pancake is baking, peel and core the apples and cut into slices.  In another skillet, heat the remaining 3 tablespoons butter and add the apple slices.  Sprinkle with the sugar and sautée over medium-high heat until the apples are browned.  Sprinkle with cinnamon.  Spread the hot apples over slices of the pancake and sprinkle with powdered sugar.