This is a variation on a recipe from Elizabeth Alston's little pancake cookbook. I started by slicing a Granny Smith apple thinly, as though I was making a pie, then sauteed it in some butter with brown sugar until the slices softened. While that was cooking, I whisked 1/2 cup milk, 1/2 cup flour, 2 eggs, 1/4 teaspoon salt, a few gratings of nutmeg and a big dash of cinnamon in a 4 cup measure. Spread out the apples in their pan evenly, then poured in the batter (which was the batter for Easy Oven Pancake in the cookbook) and popped it in a 450 degree oven for 12 minutes. It's an eggy pancake, full of sweet-tart apples. We poured maple syrup over the top.