German Apple Pancake

German Apple Pancake (Adapted from CL)

For the batter

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon fresh grated nutmeg
3 large eggs
2 large egg whites
1 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla

For the apple mixture

1/2 cup granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon grated whole nutmeg
1 1/4 cups thinly sliced Granny Smith apple

To prepare the batter

In a medium bowl, whisk together flour, baking powder, sugar, salt and nutmeg.

In a small bowl, whisk together eggs, egg whites, milk, butter and vanilla. Pour into the dry ingredients and whisk until combined. Set aside and let rest for 30 minutes.

Preheat oven to 425 degrees.

To prepare the apple mixture

In a small bowl, whisk together sugar, cinnamon and nutmeg.

Coat a 10" oven-safe skillet with nonstick spray.

Sprinkle 1/4 cup of the sugar mixture evenly over the bottom and sides of the skillet. Arrange apples in a spoke-like layer in the skillet. Scatter the remaining sugar evenly over the top. Place skillet over medium heat and cook until mixture bubbles all over, about 6 to 8 minutes. Remove from the heat and slowly pour batter over apple mixture.

Place into the oven and bake for 15 minutes. Reduce oven temperature to 375 degrees and continue to bake until the center has puffed up and set, about 12 to 14 more minuets. Remove and let sit for a couple minutes before sliding the pancake out to serve. Dust with confectioners' sugar before serving, if desired.

Makes about 4 to 6 servings.

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