2/3 cup flour; unbleached, unsifted 2 teaspoon sugar 1/4 teaspoon salt 4 eggs; beaten 1/2 cup milk 2 cup apples; peel & slice 3/4 cup butter or margarine 2 teaspoon sugar 1/4 teaspoon cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 tablespoons butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.