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1
Set oven to 425 degrees.
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2
In an oven-proof skillet over medium-high heat melt the 2 tablespoons butter.
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3
Add in the chopped apples, saute for 3 minutes.
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4
Stir in the brown sugar, cinnamon and nutmeg; cook for 2 minutes.
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5
In a bowl combine the apple juice, water (can use 3/4 cup apple juice if desired) and the 1 tsp cornstarch; stir well until combined; add to skillet and bring to a boil, cook for 1 minute or until thick, stirring gently.
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6
Remove apple mixture from the skillet; set aside and keep warm.
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7
Wipe the skillet dry with a paper towel.
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8
Place the skillet in the oven for 5 minutes.
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9
Meanwhile, in a large bowl, combine flour and 1 cup milk, stir well with a whisk, add in the remaining 1 cup milk, vanilla, salt, sugar, 2 whole eggs, and the 2 egg whites; mix until smooth and combined; set aside.
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10
Remove the skillet from the oven (be careful it is HOT!)
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11
Coat the skillet with more oil; pour the flour/milk batter into the hot skillet.
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12
Bake at 425 defrees for 25 minutes, or until puffy, and brown around the edges.
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13
Remove from oven then sprinkle with powdered sugar.
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14
Cut into wedges; top with the reserved apple mixture.
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15
Serve immediately.
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16
Note: The apple mixture may be doubled if desired.
