Ingredients:

• 3/4 cup milk
• 3 eggs 
• 6 medium-size Granny Smith apples; peeled, cored, cut in very thin slices lengthwise 
• 1/4 cup water
• 1/2 cup sugar 
• 4 tablespoon margarine, divided
• 3/4 cup plain flour 
• 1/4 teaspoon salt 
• 1/2 cup pecans, chopped 

Directions:

Preheat oven to 425 degrees. In a large iron skillet, melt 2 tablespoons of the margarine. Add sugar and water; then bring to boiling. Add apple slices and stir; then cook, covered, on medium for 15 minutes. Stir twice. While apples are cooking, beat all the remaining ingredients, except the remaining margarine, in a large bowl, until smooth and well blended. When apples are cooked, spoon the apples into a colander placed over a bowl to reserve the juice; press tightly to extract juice. The juice will be very slight, and used as a light syrup later. Ad the cooked apple slices to the egg mixture, and stir. Wash skillet, and dry completely. Add the remaining 2 tablespoons of margarine to the skillet, and place in the preheated oven until margarine is melted and skillet is hot. Remove skillet from the oven, then slowly and carefully pour the egg mixture in the center of the melted margarine in the hot skillet. Return skillet to the oven, and bake for 15 minutes at 425 degrees; then reduce heat to 400 degrees for 15 minutes. Remove skillet from oven. Heat the small amount of apple liquid, pour over the pancake. Immediately remove the pancake to a platter, and serve hot. Serves 4 to 6.