Yield: Two large pancakes
  1. Preheat broiler. Peel, core and thinly slice the apples. Melt the first quantity of butter in a non-stick skillet and cook apples in butter over moderate heat, until apples soften and begin to brown. Sprinkle with cinnamon and first sugar. Remove skillet from heat.
  2. Sift the flour, first quantity of sugar and salt together; set aside. In a large mixing bowl beat eggs with milk until just mixed. Add flour mixture all at once to milk and stir until just mixed.
  3. In a well seasoned cast iron skillet, melt a teaspoon of butter and allow to foam. Pour in half a cup of batter; tilt pan to spread batter. Cook until edges are dry and curling. DO NOT REMOVE FROM PAN.
  4. Strew half the apples atop this pancake and pour another half cup of batter over them. Slide pan under broiler and cook until puffy and golden brown. Loosen edges with a metal spatula and place cake in a preheated disk. Sprinkle with powdered sugar.
Source: The Cooking Of Germany, Time-Life Books