Directions:

Sift together the flour, 2 t sugar, and the salt.
Beat eggs and milk together.
Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender.
Mixt 2 T sugar and the cinnamon together; toss with apples.
Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about 1/4-inch.
When set, place 1/4 of the apples on top; cover with more batter.
Fry pancake until lightly browned on both sides.
Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately.