German Apple Pancake

Original recipe credit: Cooking Light
yield: 6 servings

Batter:
1/2 cup flour
1/2 tsp baking powder
1 Tbsp sugar
1/8 tsp salt
1/8 tsp nutmeg
1 cup egg substitute
1 cup fat-free or 1% milk
2 Tbsp butter, melted
1 tsp vanilla

Apple Mixture:
1/2 cup sugar, divided
1/2 tsp cinnamon
3/8 tsp nutmeg
1 cup thinly sliced Granny Smith apple

Remaining Ingredient:
1 Tbsp powdered sugar

1. To prepare batter, combine flour, baking powder, 1 Tbsp sugar, salt, and 1/8 tsp nutmeg in a medium bowl, stirring with a whisk. In a small bowl, combine egg substitute, milk, butter, and vanilla, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup sugar, cinnamon, and nutmeg; sprinkle evenly over sides and bottom of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup sugar.

Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375°; 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. Cut into 6 wedges; serve immediately.