Modified from Paula Deen
2 cans apple pie filling [I'm only going to use one can next time - this was too much apple, too little pancake.]
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting [I didn't use this.]
Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet [I don't have cast iron cookware as I can't use it on my glass cook top, so I used a baking dish and warmed this in the microwave], warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown [mine was underdone after about 30-35 minutes...I think it was the change in baking dishes...next time, though, with less pie filling, I think this will work out better.]. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar [I didn't do this - sugary enough already!]. Serve warm.