Peel and slice the apples into thin strips.

Heat a non-stick skillet over low heat and add a splash of oil.

Place the apple slices in the pan, cover with a lid, and let them cook gently until softened and golden.

Crack the eggs into a mixing bowl and whisk until frothy.

Stir in the powdered sugar and vanilla sugar until well blended.

Gradually sprinkle the flour into the egg mixture, stirring constantly to prevent lumps.

Slowly pour in the milk while whisking vigorously to create a lump-free batter.

Pour the batter directly over the cooked apples in the skillet, spreading it out evenly.

Cover the pan and let the pancake cook undisturbed for about 10 minutes.

Carefully flip the pancake using a plate and cook the other side for another 2–3 minutes.