German Apple Pancake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 tablespoons butter melted
• 1 cup egg substitute 
• 1 cup milk fat-free
• 2.3 ounces flour all-purpose
• 1 cup apples i use 2 granny smith apples thinly sliced
• 0.5 cup granulated sugar divided
• 1 tablespoon granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon nutmeg whole grated
• 0.5 teaspoon nutmeg whole grated
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• spatula
• measuring cup

Directions

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk.
3. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk.
4. Add egg substitute mixture to flour mixture, stirring with a whisk.
5. Let stand 30 minutes.
6. Preheat oven to 42
7. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray.
8. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan.
9. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
10. Bake at 425 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 a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top.
11. Cut into 6 wedges; serve immediately.