German Apple Pancake - cooking recipe

Ingredients

2 tart apples, peeled, cored, thinly sliced
3 tablespoons sugar
1 lemon, juice of
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
3 eggs
3/4 cup milk
3/4 cup flour
1/2 teaspoon salt
confectioners' sugar

Preparation

Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.
Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.
Heat oven to 450 degrees.
Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.
Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.
Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.
Sprinkle with remaining lemon juice; dust with confectioners' sugar.