German Apple Pancakes

A perfect treat for a rainy Sunday morning...


4 eggs*
1/2 C whole wheat flour
1/2 t baking powder
1 T sugar
1 pinch salt
1 C milk
1 t vanilla extract
3 T butter
1/2 t ground nutmeg
1 t cinnamon

Apple mix:
1/3 C sugar
1 t cinnamon
1/2 t ground nutmeg
2 large apples, peeled, cored, and sliced

*I have become fond of using ground flax seed in place of eggs, where possible.  Flax has a slightly nutty flavor and texture and works well with most baking recipes.  Simply mix 1 tablespoon (T) of ground flax with 3 T of water and let sit for a minute or two.  I've replaced up to 2 eggs in this recipe with flax...and love it!

In a large bowl, whisk eggs*, flour, baking powder, sugar, and salt.  Gradually mix in milk, stirring constantly.  Add vanilla, nutmeg, and cinnamon.  Let sit for 30 minutes.  I've also made this batter the night before and let it sit in the fridge.

Preheat oven to 425.

Melt butter in a 10" (or closest size) oven proof skillet (I use our cast iron), brushing butter up on the sides of the pan.  In a small bowl, combine sugar, cinnamon, and nutmeg.  Sprinkle mixture over the butter.  Line the pan with apple slices.  Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over the apples.

Bake at 425 for 15 minutes.  Reduce heat to 350 and bake for 10 minutes.  Remove and let sit for 3 - 5 minutes before slicing and serving. 
 Place apples in skillet, over sugar/cinnamon/nutmeg mixture
 Pour batter on in pre-heated oven immediately 
I know some people like to add butter, lemon, or powdered sugar to their pancakes but honestly, this recipe just doesn't need it!

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