6 large brown eggs
1 1/2 cups milk
1 cup soft wheat flour
1 tsp canning salt
1/4 t ground nutmeg(optional)
6 T butter
2 tart baking apples, peeled, cored and sliced
4 T butter
4 T sugar(sucanet or molasses granules work great)
1 T lemon juice
Put 3 T butter into two 10x13 pans. Place in the oven at the rack just above the lowest position and set at 425 degrees.
Meanwhile, mix eggs, flour, salt and milk in mixer(or a blender). Beat on high till frothy. Batter will be somewhat thin. Once butter is melted in pans, tilt pan from side to side to distribute on the bottom of the pans. Pour pancake batter into the two pans, distributing evenly. Place in oven at next to lowest rack. Bake uncovered for 20 minutes until center is firm and pancake puffs up at edges and is brown. Pancake will puff up very high around edges and stay low in the middle.
While baking the pancake, make the topping. IN a medium saucepan, take apples, butter and sugar and bring to a boil. Lower heat and simmer until apples are tender and syrup begins to caramelize.
When pancake is done, slice into squares and place on plates and spoon topping over pancake.
Also delicious with a strawberry or blueberry sauce, powdered sugar or syrup.