-
1
For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center.
-
2
Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure.
-
3
Pour into the dry ingredients, and whisk until creamy.
-
4
Cover and let stand while you prepare the apples.
-
5
For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl.
-
6
Add the sugar mixture and lemon juice and toss well.
-
7
Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside.
-
8
Add the apple mixture and saute 2 minutes, stirring often.
-
9
Pour in the water, reduce the heat to low, cover, and cook 5 minutes.
-
10
Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away.
-
11
Scoop the skillet mixture into a 1-quart measure and reserve.
-
12
Preheat the oven to 150 to 200 degrees F.
-
13
To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute.
-
14
Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer.
-
15
Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible.
-
16
Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible.
-
17
Tilt the pan gently to distribute the batter more evenly, if necessary.
-
18
Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute.
-
19
Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top.
-
20
Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely.
-
21
Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up.
-
22
Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down.
-
23
Set over moderate heat and cook the pancake, uncovered, for 2 minutes.
-
24
Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven.
-
25
Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake.
-
26
As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven.
-
27
When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
-
28
Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler.
-
29
Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle.
-
30
As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown.
-
31
Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm.
-
32
Cook the 3 remaining pancakes the same way.
-
33
Dust with sugar and serve.
