3 tablespoons butter
4 eggs
1 cup (8 fl. oz.) milk
1 cup (5 oz.) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons butter
3 apples, peeled, cored & sliced
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3 tablespoons light-brown sugar
1 tablespoon lemon juice
1 tablespoon brandy or 1 teaspoon vanilla
1 cup (8 fl. oz.) sour cream
1 tablespoon sugar
1/4 teaspoon sugar
1/8 teaspoon nutmeg
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Preheat oven to 425° F. (220° C.). Place 3 tablespoons butter in a heavy oven-proof, 10-inch (25 cm) or 12-inch (30 cm) skillet. Melt butter in oven. Meanwhile, place eggs and milk in blender and blend until combined. Add flour, sugar, and salt and blend on high for 1 minute. Pour into hot skillet over melted butter. Bake for 20 minutes. Pancake will be very puffy. While pancake cooks, melt 3 tablespoons butter in saucepan and saute apple slices and brown sugar until apples are translucent. Add lemon juice and brandy or vanilla and boil to reduce liquid. Keep warm. Beat together sour cream, sugar, cinnamon, and nutmeg. To serve, spread apple mixture over hot pancake and cut in wedges. Garnish with sour cream mixture.
