In a large mixing bowl, cream together the shortening or butter with the sugar.

Beat the eggs into the creamed butter and sugar.

In a separate large mixing bowl, sift or whisk together the flour, baking powder, cinnamon, and salt.

A third at a time, mix the dry ingredients into the creamed butter and sugar.

A third at a time, mix in the milk until fully incorporated. Mix in the apples.

Heat a large skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it is ready.

Pour a 1/3 cup sized amount of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown. Once finished, place the cooked pancakes in a warm place.

Spray the pan and repeat cooking the remaining batter until all of the batter has been used. If you are serving a large number of pancakes, it helps to keep the cooked pancakes in the oven at the lowest temperature until ready to serve.

Batter makes 8 to 10 pancakes. Serve with your choice of syrup.