Preheat oven to 400ºF (200ºC).
For Apple Filling, use a 10-inch (25-cm) ovenproof frying pan over medium-high heat. Melt the butter. Add the apple slices, sugar and cinnamon and sauté, stirring constantly, until the apples start to soften and brown lightly, about 3-5 minutes. Remove from the heat.
We use an apple peeler to make quick work of peeling, coring and slicing the apple. Taking the peeled apple off the device a quick cut down the center produces nice halves.
For the pancake, in a bowl, using an electric mixer on medium speed, beat the eggs until lightly frothy. Add the flour, milk, sour cream salt and lemon zest; beat just until a smooth batter forms.
Pour the mixed batter over the apples in the hot pan and place in the oven. Back for about 25 minutes until the eggs have puffed nicely and are golden brown.
To serve, lightly dust with confectioners’ sugar. May be served directly from the pan or cut half or wedges.