Apple pancake……hmmmmm.

This recipe requires a 10-inch oven proof pan, I used a cast iron skillet when I made this recipe and it turned out great.
Batter: 1/2 cup all-purpose flour (about 2 1/4 ounces), 1/2 teaspoon baking powder, 1 tablespoon granulated sugar, 1/8 teaspoon salt, 1/8 teaspoon grated whole nutmeg (using fresh is always better), 2 large eggs, 1 cup milk, 2 tablespoons butter (melted), 1 teaspoon vanilla extract.
Apple mixture: Cooking spray, 1/2 cup granulated sugar (divided), 1/2 teaspoon ground cinnamon, 1/2 teaspoon grated whole nutmeg, 1 cup thinly sliced Granny Smith or other firm tart apple.
Remaining ingredients: 1 tablespoon powdered sugar.
Prepare batter, lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine eggs, milk, butter, and vanilla in a small bowl, stirring with a whisk. Let stand 30 minutes.
Preheat oven to 425 degrees.
Prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in even spokelike layer in pan. Sprinkle remaining 1/4 cup sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with spatula. Gently slide pancake onto serving platter. Sift powdered sugar over top.
Great quick and easy warm snack for 6.