Giant Apple-Pecan Pancake

• 3 tablespoons unsalted butter
• 2 large apples peeled, cored, and thinly sliced. (I used Granny Smith)
• 1/3 cup firmly packed dark brown sugar
• ½ teaspoon ground cinnamon
• Pinch grated nutmeg
• ½ cup roughly chopped pecans
• 4 large eggs, beaten
• 1 cup whole milk
• 1 cup all purpose flour
• Powdered sugar, garnish
• Maple syrup, accompaniment

Preheat oven to 400º.

1. In a heavy, ovenproof 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apples, sugar, cinnamon and nutmeg, and cook, stirring, until the apples are soft and just golden, about 7 minutes. Add the pecans and cook, stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter and stir to melt. Remove from heat.
2. In a large bowl, combine the eggs, milk, and flour, and whisk just until blended, being careful not to over mix. Pour the batter of the apples. Bake until golden and puffed, 18-20 minutes (I had to add about 8 more minutes to get it to puff).
3. Remove from the oven and sprinkle with powdered sugar. Drizzle with maple syrup and serve from the pan.

Makes 4 servings.