Recipe adapted from Peter Karstens, Brentwood on the Beach, Zurich, Ontario.
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, divided
1 1/2 pounds Gala apples (3 or 4)
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, cut into 12 pieces
Preheat oven to 200 degrees. 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 egg yolks, one at a time, whisking well after each addition. Fold in egg whites .
Peel apples, then cut into 1/8 -inch thick slices and toss with lemon juice in a bowl. Heat 1/2 tablespoon butter in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Top with sliced apples to cover the top of pancake.
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.
Makes about 12 pancakes.
Batter can be made 3 hours ahead and kept chilled, covered. Stir before using.
Per serving: 182 calories; 9 g fat (5 g saturated fat; 45 percent calories from fat); 22 g carbohydrates; 91 mg cholesterol; 134 mg sodium; 4 g protein; 1 g fiber.