Gwen Jones | Bryan Texas Utilities

Oven-baked pancakes are impressive with their highly puffed sides. This Dutch apple version is wonderfully spiced and makes for a great breakfast or dessert.

4 eggs
1/2 cup flour
1/2 cup plus 1 tablespoon sugar, divided use
1/2 teaspoon baking powder
Pinch salt
1 cup milk
2 tablespoons (1/4 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon ground nutmeg, divided use
4 tablespoons (1/2 stick) butter
1/2 teaspoon ground cinnamon
1 large tart apple, peeled, cored and thinly sliced

1. In a large bowl, whisk together eggs, flour, 1 tablespoon sugar, baking powder and salt. Gradually whisk in milk until smooth, then whisk in melted butter, vanilla and 1/2 teaspoon nutmeg. Let batter rest at least 30 minutes and up to overnight.

2. When ready to bake, preheat oven to 425 degrees.

3. Heat a 10-inch cast-iron skillet over medium and add 4 tablespoons butter. Once melted, brush butter up sides of pan and remove from heat.

4. In a small bowl, combine 1/4 cup sugar, cinnamon and remaining 1/2 teaspoon nutmeg, then sprinkle evenly over the melted butter. Arrange the apple slices over the sugar mixture, then sprinkle the remaining 1/4 cup sugar over the apples.

5. Place the pan over medium-high heat and cook just until the liquid starts to bubble. Remove from heat and evenly pour the batter over the apples.

6. Bake 15 minutes, then reduce heat to 375 and bake 10 minutes more. Serve immediately.

Serves 4.