Ingredients:
• 4 eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 table spoon sugar
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 table spoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 cup unsalted butter
• 1/2 cup white sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large tart apples – peeled, cored and sliced
Directions:
• In a large bowl, blend eggs, flour, baking powder, sugar and salt.
• Gradually mix in milk, stirring constantly.
• Add vanilla, melted butter and 1/2 teaspoon nutmeg.
• Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F.
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan.
• In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg.
• Sprinkle mixture over the butter.
• Line the pan with apple slices.
• Sprinkle remaining sugar over apples.
• Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes.
• Reduce heat to 375 degrees Fand bake for 10 minutes.
• Slide pancake onto serving platter and cut into wedges.
When it is ready, I add icing sugar on top. The smell- wonderful! Perfect for an extensive Sunday breakfast or in the afternoon instead of cake.
