Active Time

　　1 hr

　　Total Time

　　1 hr

　　These tender and not-too-sweet cakes fall somewhere between an American flapjack and a crêpe. Though they're traditionally served for dessert, we love them for a special winter breakfast, generously dusted with cinnamon sugar.

　　

Ingredients

Makes 4 to 6 servings (about 12 pancakes)

　　1/4 cup plus 2 teaspoons sugar

　　1/2 teaspoon cinnamon

　　1 cup all-purpose flour

　　1/2 teaspoon salt

　　1 1/2 cups whole milk

　　4 large eggs

　　1 1/2 lb Gala apples (3 or 4)

　　2 tablespoons fresh lemon juice

　　3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Preheat oven to 200°F.

　　

Step 2

Stir together 1/4 cup sugar and cinnamon and set aside.

　　

Step 3

Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.

　　

Step 4

Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.

　　

Step 5

Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.

　　Cooks' note:

　　Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.