German Apple Pancake

Pancake:
3 eggs
1 cup goat milk
3/4 cup Ivory Teff or Spelt Flour
1/2 tsp Celtic Sea Salt
1/8 tsp ground nutmeg
3 Tbs butter

Topping:
2 Tart baking apples, peeled and sliced
3 to 4 Tbs butter or Coconut oil
1/2 to 1 Tbs Agave if needed
Lemon Wedges

Preheat oven and 10 inch cast iron skillet to 425 degrees. Meanwhile, place eggs, milk, flour, salt and nutmeg in a blender container; process until smooth.  Add butter to skillet; return to oven until butter bubbles.  Pour batter into skillet. Bake uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, place apples and butter in a skillet; cook and stir over medium heat until apples are tender. Spoon into baked pancake and serve with lemon wedges. Or if you are pressed for time just use lemon wedges and maple syrup.