1. Preheat oven to 425 degrees F.

2. In a medium mixing bowl, toss apple slices with lemon juice, then toss with brown sugar, cinnamon, and cloves. In a large ovenproof skillet (about 12 inches), melt butter over medium-low heat, then add apples. Cover with a lid or with foil and cook apples until softened, approximately 5 to 7 minutes.

3. Meanwhile, in a small bowl, whisk together milk, eggs, and vanilla. In the bowl that held sliced apples, stir together flour and salt; whisk in milk mixture until batter is smooth.

4. Remove skillet from heat and let rest for a minute or two. Pour batter over apples, and place skillet in oven. Bake for 15 minutes or until pancake is golden and puffy.

5. Allow pancake to cool for 2 or 3 minutes in skillet; it will deflate slightly. Dust with confectioners' sugar if desired; cut into slices and serve.

What Kids Can Do:

* Older kids can peel and core apples.

* Older kids can slice apples.

* Measure and mix ingredients.

* Pour batter into skillet.

Source: Hannaford fresh Magazine, March - April 2008