• In a bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400° for 20-25 minutes or until golden and puffy.
• Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. Drain, reserving juice. Sprinkle apples with lemon peel.
• When pancakes are done, stack on a serving plate in this order: one pancake and a third of the apples. Repeat layers. Dust with confectioners' sugar and cinnamon. Pass reserved apple juice if desired.
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