Preheat oven to 425°
Place flour and salt in the bowl of an electric mixer. Add milk until it forms a paste. Add 2 eggs, mix until smooth. Turn off mixer, add remaining eggs and vanilla and let sit for 20 minutes.
You will need either two 10 inch saute pans, or you will have to make one pancake at a time, using half the batter and half the apples.
For each pancake place 2 ounces clarified butter in your pan and saute half the sliced apples for 1 minute. Turn on the mixer and blend the batter for ten seconds just enough to mix. On the stove top, add 6 ounces of batter per pan. Tilt the pan in a circular motion and use a rubber spatula to build up the sides of the pan with batter. Once the pancake is brown on the bottom flip it by placing a plate over the pan, flip it over, then slide the pancake back into the pan. Sprinkle 1 tablespoon of the cinnamon sugar on the pancake and place it in the pre-heated oven for ten minutes or until puffed and golden brown. Serve immediately with lingonberries, other preserves or honey.