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1
Place the milk in a medium bowl and stir in the yeast, then stir in the flour and 2 tablespoons sugar.
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2
Stir for 1 minute, then set aside for 30 minutes to 2 hours, whichever is most convenient.
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3
When ready to proceed, add the egg, salt, and melted butter and mix thoroughly.
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4
Cover with plastic wrap and let stand for 6 to 8 hours, or overnight.
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5
(If keeping the batter for longer than 8 hours, or if the temperature is very warm, refrigerate the batter until 2 hours before using.)
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6
The batter should be bubbly when ready.
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7
Before cooking the pancakes, decide which method you wish to use to caramelize the pancakes: If using a broiler, turn on the broiler and use an ovenproof 8- to 9-inch skillet.
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8
Otherwise, put out two heavy 8- to 9-inch skillets.
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9
Heat a heavy 8- to 9-inch skillet over medium heat, and melt 1 tablespoon of the butter.
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10
Add half the apples and saute until soft but not brown.
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11
Spread the slices well over the bottom of the pan, sprinkle on 1 tablespoon sugar, and lower the heat to medium-low.
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12
Pour on a scant 1 1/2 cups batter and spread it to the edges of the skillet.
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13
Cook until the top is spongy and dull, no longer liquid and shiny, about 5 minutes (be patient).
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14
Meanwhile, if using two skillets, butter the other one lightly and place over medium-high heat.
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15
Sprinkle the top of the pancake generously with cinnamon sugar (about 1 tablespoon).
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16
Place the skillet under the broiler and broil until the cinnamon sugar melts, about 1 minute; or flip the pancake into the other skillet and cook for 1 to 2 minutes.
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17
Transfer the pancake to a platter apple side up.
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18
Repeat with the second pancake.
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19
Serve hot.
