Apple Pancakes - Apfelpfannkuchen

These Apple Pancakes (Apfelpfannkuchen) are topped with a mixture of cinnamon, nutmeg and apples.

8 extra-large eggs
1 cup unbleached flour
2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
2 cups milk
1/4 cup butter, melted
2 teaspoons vanilla
1/4 teaspoon nutmeg

Fruit Mixture
1/2 cup butter, melted
1 1/3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups tart apples, peeled, chopped

For Batter: In mixing bowl, blend first six ingredients with electric mixer. Add melted butter, vanilla and nutmeg and blend further. Let stand 30 minutes at room temperature while preparing fruit mixture.(Can be made ahead and refrigerate over-night). Preheat oven to 425 degrees and arrange shelf in center.

Apple Mixture: Divide melted butter between two 10"" ovenproof skillets and heat, brushing butter up sides of pans. Combine sugar, cinnamon and nutmeg. Sprinkle 1/3 cup of sugar mixture over melted butter in each pan. Divide apple slices and layer evenly over butter. Divide remaining sugar mixture and sprinkle over apple slices.

Cook over medium-high heat only until mixture bubbles. Divide batter evenly and gently pour over apples. Transfer to oven and bake 15 minutes. Reduce heat to 375 degrees and bake and additional 10 minutes. Slide onto heated serving platters, cut into wedges and serve immediately. Makes 12 pancakes.