Apple Pancake Tier

6 eggs
1 cup milk
1 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter, melted, divided
6 to 7 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon rind
powdered sugar

In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tbl. butter on sides and bottom of three 9 inch pie pans (using 1 tbl. in each pan).

Divide batter evenly between the pans. Bake at 400�F 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.

When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with powdered sugar. Pass reserved apple juice if desired.

Yield: 6 servings.