Apple-Cinnamon Dutch Baby

1 large Gala apple, peeled and sliced
1 T. granulated sugar
3 T. butter, divided
2 large eggs
1/2 c. fat-free or low fat milk
1/2 c. all-purpose flour, sifted
1/2 t. ground cinnamon
1/4 t. table salt
1/4 t. ground nutmeg
1 c. sour cream
1/2 c. firmly packed light brown sugar
1 to 4 T. apple cider or orange juice
Garnish: powdered sugar

Preheat oven to 450 degrees. Heat a 10" cast iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 T. butter in skillet. Add apples, and saute 3-5 minutes or until tender. Remove apples from skillet and wipe skillet clean.

Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt, and nutmeg. Melt remaining 2 T. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.

Bake at 450 degrees for about 20 minutes or until pancake is golden and puffed.

Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 T. at a time, until desired consistency is reached. Serve with hot pancake, sprinkled with powdered sugar.

Makes 6 servings.

Southern Living magazine, October 2014, p. 100.