Dutch Pannenkoeken with Apple and Cinnamon

Prepare the Batter

1. In a large bowl, whisk together the plain flour and a pinch of salt.
2. Create a well in the center and crack in the eggs. Pour in about half of the milk.
3. Whisk from the center outward, gradually incorporating the flour until you have a thick, smooth paste.
4. Slowly pour in the remaining milk while whisking continuously to avoid lumps. The batter should be quite thin and smooth. Let it rest for 5 minutes.

Cook the Pancakes

5. Melt a small dab of butter in a large non-stick skillet over medium heat, swirling to coat the bottom.
6. Arrange 5 to 6 thin apple slices in a single layer in the pan and sprinkle them with a pinch of ground cinnamon. Let them cook for about 1 minute until they begin to soften.
7. Ladle a thin layer of batter directly over the apples, quickly tilting the pan to coat the bottom evenly.
8. Cook for 2 to 3 minutes, or until the edges lift easily and the underside is beautifully golden.
9. Carefully flip the pancake over and cook the apple side for another 2 minutes, allowing the fruit to caramelize.
10. Slide the pancake onto a plate and repeat the process with the remaining butter, apples, and batter.

Finish and Serve

11. Serve the pannenkoeken hot, drizzled with a touch of honey and an extra dusting of cinnamon.