In a large bowl, blend eggs, flour, baking powder, sugar and salt.Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg.Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes.Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes.Slide pancake onto serving platter and cut into wedges.
This recipe appeared in Allrecipes Magazine as “Strawberry Dutch Baby Pancake,” and used strawberries instead of apples.
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