Ingredients

• 1 large or 2 medium apples, peeled and sliced
• 1 tablespoon granulated sugar
• 3 tablespoon butter, divided
• 4 large eggs
• 3/4 cup low-fat or fat-free milk
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Confectioner’s Sugar (Optional)

Directions

1. Preheat oven to 450°.
2. Heat a 9” or 10” cast-iron or oven-proof skillet over medium-high heat for 5 minutes.
3. Melt 1 T butter in skillet; add apples and 1 T granulated sugar. Sauté 3-5 minutes or until tender. Remove apples from skillet and wipe clean.
4. Whisk together eggs, milk and vanilla in medium bowl. Whisk in flour and next 4 ingredients.
5. Melt remaining 2 T butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
6. Bake at 450° for 17-20 minutes or until pancake is golden and puffed.
7. Dust with confectioner’s sugar, if desired.
8. Pancake can be slipped onto a plate/serving dish or served right from pan for a more rustic presentation.
9. Slice into wedges and serve hot with maple syrup.

Notes: Low-fat or fat-free milk will cause the pancake to puff higher. Pancake will begin to deflate when removed from oven, though flavor will not be affected.