1. Mix the flour with the milk, eggs, sugar, vanilla sugar and a pinch of salt into a smooth, fairly thick batter and let it rest for 15 minutes.
2. Peel and core the apples, slice them into thin rings or wedges and drizzle with lemon juice.
3. Melt a little butter in a medium pan, add a quarter of the apples and fry for 1-2 minutes.
4. Pour over a quarter of the batter and cook covered over medium heat for 3-4 minutes until the top is set.
5. Flip with the help of a plate, add a little more butter around the edge and brown the other side; repeat with the rest.
6. Serve the pancakes warm, sprinkled with cinnamon sugar.
Tip: German Pfannkuchen are thicker than crêpes - the lid ensures they cook through and the top doesn't stay raw.
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