Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted
6 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon peel
confectioners' sugar
Directions
In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400 degrees F for 20-25 minutes or until golden and puffy. Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. drain, reserving juice. When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with confectioners' sugar. Pass reserved apple juice if desired.
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