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1
Preheat oven to 475F (246C).
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2
Peel, core and very thinly slice the apples: you should have approximately 1 1/2 cups.
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3
Melt 3 tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender.
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4
Meanwhile place the flour, milk, vanilla, salt and nutmeg in a bowl, and whisk until smooth.
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5
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes - the pan has to be very hot for this to work.
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6
When it is well heated, add the remaining 2 tablespoons of butter to melt and put the skillet back in the oven.
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7
The butter should be very hot but not brown.
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8
Remove the skillet from the oven, quickly place the warm apple slices over the melted butter, and pour the batter evenly over all.
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9
Bake for about 6 minutes.
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10
Reduce heat to 425F (220C) and bake about 12 minutes until the edges are brown and the top is slightly golden.
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11
The pancake will puff and climb up the sides of the pan.
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12
Invert the pancakes onto a serving plater.
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13
Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.
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14
Note: If you do not use apples, add 1/4 cup ( 1/2 stick) butter to the hot skillet.
