The Most Important Principle Baked Pancake with Caramelized Apples

From the New York Times, 1966
2 eggs
1/2 cup flour
1/2 cup whole milk
pinch of ground nutmeg
4 Tablespoons butter
2 Tablespoons powdered sugar
Juice of 1/2 a lemon
Caramelized apples--see below

Preheat oven to 450
In a medium bowl, lightly beat eggs.  Add flour, milk and nutmeg and lightly beat until blended but still a bit lumpy.
Melt butter in a 12 inch oven proof skillet (I used cast iron) over medium-high heat.  When butter is melted and very hot, but not browned, add batter and bake in oven until pancake is puffy and golden brown.  About 15 minutes
(While pancake is baking making caramelized apples.)
Remove pan from oven, be careful, it is very hot, and sift/sprinkle or shake with powdered sugar and return to oven for one-two minutes.
Remove from oven and sprinkle with lemon juice.  Cut into wedges and serve with caramelized apples (or jam or syrup or whatever you want if you hate apples)

YIELD: 2 big or 4 light servings

Caramelized Apples
2 Tablespoon butter
3 Granny Smith (or whatever you have) apples, peeled, cored and cut into eighths
2 Tablespoons maple syrup
In a medium skillet, melt butter over medium heat.  Add apples and cook, stirring now and then, until they've released their juices but aren't too mushy and start to settle down.  Add maple syrup and let the apples become dark golden brown, stirring occasionally so they don't burn.
Spoon over wedges of pancake.