- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon grated whole nutmeg (pregrated would be fine as well)
- 1/8 teaspoon salt
- 1 cup liquid eggs-or substitute
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Apple Mixture Ingredients
- 1/2 cup granulated sugar, divded
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup thinly sliced apple, preferiable Granny Smith or similar. Our was a pink lady though and that worked well.
In a smaller bowl combine egg substitute, milk, butter and vanilla, whisk together and add to the flower mixture and combine. Set the batter aside and allow to stand for 30 minutes.
While the batter sets, preheat the oven to 425 degrees.
Cover the bottoms and the sides of an ovenproof skillit with cooking spray or whichever grease you choose. In a small bowl combine 1/4 cup granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg and sprinkle this evenly over the bottom and sides of the pan.
On top of the sugar, arrange the apple in a single layer along the bottom of the pan. A spokelike pattern looks nice, but as long is it is a single layer you should be fine. Once the apples are in the pan sprinle the last 1/4 cup of sugar over the apples. Cook over medium heat until the sugar and apple juices begin to bubble. Once at this point pour in the batter slowly.
Place the skillet in the oven and cook for 15 minutes, and then reduce the temp to 375 and cook for an additional 13 minutes. The center of the pancake should be set.
Remove the pancake from the oven and serve either directly out of the skillet or remove it with a spatula and serve on a plate. You can sprinle powdered sugar over the top for effect if you like just before serving.