Pancakes with apples and pancetta

I got a big bag full of apples from a nice friend, so expect apples to play a bit of a main role in next week's menus.
Today, we open the dance with pancake with apples and pancetta. Sounds like a weird combination, but actually the sour-salty-sweet flavours work quite well together. I had this for breakfast after a night out, and it worked well to restore my spirits.
This recipe is for one german pancake the way my grandmother used to make.

Pancakes with apples and pancetta

1 - 2 apples, depending on size
1 spoonful of pancetta cubes
2 spoonfuls of flour
1 spoon of brown sugar
1 egg
milk
a spritz of sparkly water (optional)
dash of allspice
vegetable oil

Peel the apples and cut into thin slices - if you want to stop them from browning, keep them in cold water with a dash of lemon juice.
Mix the flour, sugar and the egg. Add milk until you get a smooth, but runny dough. If desired, replace some of the milk with sparkly water to make the pancake fluffier. Add a dash of allspice.
Heat the pan, add 1 spoon of veg oil, add the pancetta, fry till lightly browned. Pour the pancake dough in (according to my grandma, it should be one huge cake rather than multiple smaller ones, but that's a matter of taste), turn down the heat to middle-ish and place the apple slices on top. Work fast, as the dough sets quickly. Once it's nicely browned on the underside, turn and cook the other side.
All in all, that's about 5 minutes of cooking.

Serve.