German Apple Pancakes

4 large eggs, lightly beaten
1 cup whole milk
1 cup flour
1/8 tsp. ground nutmeg
1/2 tsp. vanilla extract
3 Tbs. butter

2 large apples, peeled, cored and thinly sliced
1/2 tsp. ground cinnamon
1/3 cup light brown sugar, packed
pinch salt
powdered sugar for serving
maple syrup, for serving

Cooking Instructions
1. In a large bowl, combing the eggs, milk, flour and vanilla extract and whisk until just blended. Be careful not to over mix. Set the batter aside to rest while you prepare the apples.
2. In your 12” dutch oven, over about 20 coals, melt 2 Tbs. butter and add the apples, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6-8 minutes.
3. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2-3 minutes longer.
4. Add the remaining tablespoon of butter and stir to melt.
Quickly pour the batter evenly over the top of the apples.
5. Bake at 450*, using 22 coals on top and 11 on the bottom, for 20 minutes or until it is golden brown and puffed.
6. It will puff up almost to the top of your DO. To serve, sprinkle with powdered sugar or drizzle with maple syrup. Makes 1 12" pancake.

Charcoal Recommendations: Cook with 22 briquettes under the oven and 11 on top.

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