Recipe(tried): German Apple-Filled Pancakes (Apfelpfannkuchen)

Here is another recipe from my Uncle in Germany... (Isn't it enough? You must say!) Anyway, he mentioned that "unless you are properly trained like me, dont' try to flip the pancakes on your own." I reckon the modified method is easier... I think there was a request for this rec. a while ago??? Anyway, this is another version of German apple pancakes...
(Still no idea of the resource of all the recipes coming from my German uncle...)

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Apfelpfannkuchen (Apple-filled pancakes)
To make about 6 pancakes

filling:
3 oz. Butter
3 lb. Tart cooking apples, peeled, cored and sliced into 1/4 inch thick wedges
1 oz. Sugar mixed with 1 t. ground cinnamon
Pancakes:
8 eggs
1 pint milk
4 oz. Flour
1 T. sugar
1/2 t. salt
3 oz. Butter
Icing sugar

Melt the butter over a moderate heat in a large, heavy frying or saut pan. When the foam subsides, drop in the apple slices and sprinkle them with the mixed sugar and cinnamon. Cook, stirring gently from time to time, until the apples soften slightly and begin to brown. Don't overcook. Set the pan aside, off the heat.

Preheat the grill to it's highest point. To make the pancake batter, put the eggs and milk into a large mixing bowl and beat them with a whisk or fork only long enough to blend them. Do not overbeat. Mix the flour with 1 T. of sugar and 1/2 t. of salt and add it to the eggs and milk a few tablespoonfuls at a time, stirring constantly all the while.

Melt 1/2 oz. Of butter over a moderate heat in a fairly large, heavy frying pan. When the foam subsides, pour in 6 tablespoons of the batter and tip the pan from side to side so that the batter quickly covers the bottom. Strew 1/4 pint of apple evenly over the batter and let the pancake cook for 3 minutes. Watch carefully for any sign of burning and regulate the heat accordingly. Pour a second 1/4 pint of batter over the apples and slide the pan under the grill, preferably at a distance of 6 or 7 inches from the heat. Cook the pancake for about 2 or 3 more minutes, until the top is golden brown and firm to the touch. Watch carefully for any sign of burning.

Loosen the sides and bottom of the pancake with a palette knife and slide the pancake onto a heated individual serving plate. The pancakes are best served at once but they may be covered with foil to keep them warm until they are all ready to be served. Add 1/2 oz. Of butter to the pan for each successive pancake. Just before serving, sprinkle the pancakes lightly with icing sugar.

Note :Traditionally Apfelpfannkuchen are cooked entirely on top of the stove - a delicate process that involves turning the filled pancakes without dislodging the apple filling. Finishing the pancake under the grill is easier and safer for most cook - and produce almost the same result.