1 oz. lemon juice
3 apples, peeled and chopped fine
5 oz. flour
1/2 tsp. salt
1 tbsp. granulated sugar
4 eggs
12 oz. milk
2 oz. butter, melted
Powdered sugar as needed
ground cinnamon as needed

Sprinkle the lemon juice over the apples to prevent browning; set aside. Sift flour, salt and sugar into a bowl. Beat eggs in with the milk. Stir the egg mixture into the flour mixture, blending well. Fold in the apples. Heat the butter in a sauté pan over medium-high heat. Spoon the batter into the pan, in 2-ounce portions. Cook the pancakes, turning once, until golden brown on both sides. Dust with powdered sugar and cinnamon and serve immediately.