2 Golden Delicious or other sweet apples, peeled, cored and sliced
3 tbs fresh lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
5-6 tbs (1 1/2 oz/45 g) confectioners` (icing) sugar, plus sugar for dusting
6 tbs (3-oz/ 90 g) unsalted butter
3 eggs
1/2 cup (4 fl oz/125 ml) milk
1/2 cup (2 1/2 oz/75 g) all-purpose (plain) flour
1/4 tsp salt

1. Preheat oven to 425 F (220 C). In a bowl, toss together the apple slices, 1 1/2 tablespoons of the lemon juice, the cinnamon, nutmeg and 5-6 tablespoons (1 1/2 oz/45 g) confectioners` sugar, adjusting the amount of sugar to the tartness of the apples.
2. Place a heavy, ovenproof 10-12-inch (25-30-cm) frying pan, preferably cast iron, over medium heat. Add 4 tbs (2-oz/60 g) of the butter, allow to melt and then add the apple mixture. Saute until the apples are tender but not misshapen, 4-5 minutes. Remove from the heat. In a separate pan over low heat, melt the remaining 2 tablespoons butter. Remove from the heat and set aside.
3. In a bowl, combine the eggs and milk and whisk until well blended. Sift together the flour and salt. Slowly pour the sifted ingredients into the egg mixture, whisking constantly. Add the melted butter and whisk until a smooth batter forms.
4. Arrange the apple slices around the bottom of the frying pan. Pour the batter evenly over the top. Immediately place in the oven and bake until quite golden and puffed up, about 20 minutes. Turn out the pancake onto a warmed platter, apple side up. Drizzle with the remaining 1 1/2 tablespoons lemon juice and dust with the extra confectioners` sugar. Serve immediately.