In a blender (or food processor), combine flour, eggs, milk, and a spoonful of sugar. Blend until fully combined.

Let sit for 5 minutes.

While it's resting, peel, core, and slice the apples. (I use one of the ring corer/slicers, then slice the wedges a bit thinner)

Heat a tablespoon of butter in small nonstick frying pan.

(I use an 8 inch pan, because I'm horrible at flipping... but you can go bigger if you are confident.)

Put a layer of apple slices into the pan. You can sprinkle them with cinnamon sugar for extra sweetness.

After a minute or two, flip the apples over.

Now-

Pour about a half a cup, or more, of batter into the hot pan over the apples. Start with less and add... you don't want the batter too thick. Fill the bottom of the pan... should go about 1/8 to 1/4 inch thick (don't get your rulers out.. eyeball it)... and should mostly cover the apples.

Because you are cooking with butter, you want the heat to be more low and slow. If you hurry and go hot, the butter will burn, and it will look dark, and the kids will complain.

I find that a lid on the pan (keep checking) helps move things along.

When bubbles start forming, peek under a corner (I know, I know, there are no corners on a round pancake! that was just a test) Peek underneath. If it's starting to get golden, flip it.

(If you put a plate over the pancake, flip it out onto the plate, then slide it back in the pan, you might have better success... or it might make a mess... it's really a matter of practice)

Let other side cook a few minutes. When golden, put it on a plate in front of a hungry child... or put it on a plate in a warm oven

Repeat until batter all gone.