Apfelpfannkuchen is literally a "pan cake, " an eggy mixture poured into pans and baked. Like souffles, these pancakes should be served as soon as they are pulled hot from the oven. Makes 4 servings.

4 eggs
3/4 c. flour
3/4 c. milk
1/2 tsp. salt
1/4 c. butter
2 med. apples, thinly sliced
1/4 c. sugar
1/4 tsp. ground cinnamon

Heat oven to 400 degrees. Place 2 round 9 x 1 1/2 inch layer cake pans in oven. Beat eggs, flour, milk and salt in small mixer bowl on medium speed 1 minute. Remove pans from oven. Place 2 tablespoons butter in each pan. Rotate pans until butter is melted and coats sides of pans.

Arrange half the apple slices in each pan. Divide batter evenly between pans. Mix sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake, uncovered, until puffed and golden brown, 20 to 25 minutes.