Ingredients
1
1/2 lb Gala apples (3 or 4)
3/4
stick (6 tbsp) unsalted butter, cut into 12 pieces
Special equipment: an adjustable-blade slicer
Directions
1.
Preheat oven to 200°F.
2.
Stir together 1/4 cup sugar and cinnamon and set aside.
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.
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.
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.
7.
Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
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