Batter:
- 1/2 c. flour
- 1/2 tsp. baking powder
- 1 T. sugar
- 1/8 tsp. salt
- 1 c. egg beaters
- 1 c. skim milk
- 2 T. butter, melted
- 1 tsp. vanilla
Apple Mixture:
- 1/2 c. sugar, divided
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 c. thinly sliced Granny Smith apple
- 1 T. powdered sugar
To prepare batter, whisk together flour, baking powder, sugar and salt. Add egg beaters, milk, butter and vanilla. Whisk together well. Let stand 30 minutes.
Meanwhile, spray a 10″ cast iron skillet with cooking spray. Sprinkle with 1/4 c. sugar, cinnamon and nutmeg. Place apples in an even spoke-like layer in the pan. Sprinkle with remaining 1/4 c. sugar. Cook over medium heat until mixture bubbles. Slowly pour batter over apple mixture.
Bake at 425 for 15 minutes. Reduce heat to 375 and bake an additional 13 minutes or until center is set. ( I did not have to bake any longer than the first 15 minutes, so check your pancake then. Bake the additional 13 minutes only as needed)
Carefully loosen pancake with a spatula. Flip or slide onto a serving plate. Sprinkle with powdered sugar. Cut into 6 wedges and serve immediately.
