6 tablespoons sweet butter
1 Granny Smith apple, peeled, cored, seeded, cut into 8 wedges
1 teaspoon lemon juice
1/8 teaspoon cinnamon
2 teaspoons sugar
A pinch of salt
4 ounces all-purpose flour
4 ounces whole milk
Powdered sugar to taste
2 ounces maple syrup, warm, Northeastern grade B quality
1. Melt two tablespoons of the butter and set aside. Combine eggs, sugar, salt, flour, milk and melted butter in a bowl, mix well until smooth and pass through a sieve.
2. Heat the remaining 4 tablespoons of butter in a 10-inch sauté pan. When the butter starts to brown lightly add apple, cinnamon and lemon juice. Sauté mixture until apples are cooked halfway and golden brown. Pour pancake batter over apples. Bake pancake in a 550°F oven.
3. Apple pancake takes about 12-15 minutes to cook. The pancake should soufflé up around the rim of the sauté pan and should turn a nice golden brown. Serve with warm syrup and sprinkle with powdered sugar.