Put all the dry ingredients in a large bowl. Whisk the eggs with the milk and pour slowly into the dry mix. Stir until well blended. It should be thick, but still pour easily.
Pour about ½ cup of mixture onto the skillet and cook until bubble start to form, and then gently flip the pancake to cook the other side. Watch them carefully to make sure they don’t burn.
Continue until all the batter is used. Put the pancakes in a warm oven to keep them warm.
Put all the ingredients into a small saucepan and bring to a boil.
Put two or three pancakes on a plate, top with a couple tablespoons of apples and some of the caramel sauce. You can add a pat of butter too if you want. Serve with bacon!