These tender and not-too-sweet cakes fall somewhere between an American flapjack and a cr pe. Though they're traditionally served for dessert, we love them for a special winter breakfast, generously dusted with cinnamon sugar.
Ingredients
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
Preparation
Preheat oven to 200 F. Stir together 1/4 cup sugar and cinnamon and set aside. 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. 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. 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.
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