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German Apple Pancake
Combine eggs, flour, 1 Tablespoon sugar, baking powder, salt, and milk in a bowl and mix with a rotary egg beater until smooth. Add 2 Tablespoons butter, vanilla, and 1/8 teaspoon nutmeg. Let stand at room temperature for 30 minutes or in refrigerator overnight.
Position rack in center of oven and preheat oven to 425 degrees. Melt 2 Tablespoons butter in a 10-inch ovenproof skillet, brushing butter up the sides of pan. Remove from heat.
Combine 2/3 cup sugar, cinnamon, and 1/8 teaspoon nutmeg. Sprinkle 1/3 cup sugar mixture over butter in skillet. Peel apple into very thin slices and layer evenly over butter/sugar in skillet. Sprinkle remaining sugar mixture over apples.
Place skillet over medium-high heat only until mixture bubbles. Gently pour batter over apples. Transfer skillet to oven and bake pancake for 15 minutes. Reduce heat to 375 degrees and bake an additional 10 minutes. Sprinkle with powdered confectioners sugar and serve immediately. Offer with warm maple syrup and/or whipped cream.
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