Instructions: APFELPFANNKUCHEN

Substitute fresh peaches or strawberries for the cooked apples, according to the season and your tastes.

1. In a large bowl, whisk together flour, baking powder, cinnamon, and salt.

Add milk and whisk until smooth. Add apple juice, eggs, and vanilla; mix well.

Cover and set aside while preparing apple filling and sauce.

2. In a large skillet over medium-low heat, melt margarine and add apple slices. Cook, stirring frequently, until apples are golden and softened, but not mushy, about 20 minutes. Set aside and keep warm.

3. In a small saucepan, heat honey and 1/2 cup apple juice until just boiling, in a small bowl or cup, mix together cornstarch and remaining 1/2 cup apple juice. Add mixture slowly to simmering liquid, stirring constantly, and cook until thickened, about 2 minutes. Stir in lemon juice, cover, and keep warm while making pancakes, stirring occasionally.

4. Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles on the surface. Pour about 1/2 cup batter onto hot skillet and spread with the back of a ladle or spoon to form a 6-inch circle. Cook hotcake until surface is bubbled, about 2 minutes, then flip and cook the other side until done, about 1 minute. Remove hotcake from skillet and keep warm. Repeat making hotcakes until all of the batter is used. (You will have 6 to 8 hotcakes.)

5. To assemble, place a hotcake on a serving dish and top with some of the cooked apples. Continue layering with remaining hotcakes and apples, ending with apples. Pour 1/2 cup of sauce over the top of the stack. To serve, slice stack into wedges, passing remaining sauce separately.

Makes 6 servings. Ovo

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