skillet apple pancake

4 eggs
 1/2 cup unbleached all-purpose flour
 1/2 teaspoon baking powder
 1 tablespoon sugar
 1 pinch salt
 1 cup milk
 1 teaspoon vanilla extract
 2 tablespoons unsalted butter, melted
 1/2 teaspoon ground nutmeg

 1/4 cup unsalted butter
 1/4 cup white sugar, divided  (Original 1/2 cup)
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1 large tart apple - peeled, cored and sliced

In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/8 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.