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1
Preheat oven to 475.
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2
Peel, core and very thinly slice the apples: you should have approximately 1-1/2 c.. Heat 3 Tablespoons sp.
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3
of the butter over medium low heat in a small fry pan, and saute/fry the apples till they are just tender.
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4
Keep apples hot while preparing the batter.
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5
Place a 9 or possibly 10 inch cast-iron skillet in the oven to heat for at least 5 min-the pan has to be very warm for this to work.
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6
When it is well heated, add in the remaining 2 Tablespoons sp.
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7
of butter to heat and put the skillet back in the oven; the butter should be very warm buy not brown when you add in the apples and the batter.
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8
Place the flour, lowfat milk, vanilla, salt and nutmeg in a blender and whirl till smooth.
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9
Remove the skillet from the oven, quickly arrange the hot apple slices over the melted butter, and pour the batter proportionately over all.
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10
Bake for 15 minutes., reduce heat to 375 and bake 10 minutes longer.
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11
The pancake will puff and climb up the sides of the pan.
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12
Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.
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13
Note: If you don't use apples, add in 1/4 c. (1/2 stick) butter to the warm skillet.
