1/2 c. plus 1 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
6 eggs, separated
1/2 c. brown sugar
1/2 c. sugar
1/2 c. plus 1 tbsp. milk
2 tsp. vanilla
1/4 c. lemon juice
3 c. peeled, diced apples
1/4 c. butter
1 tsp. cinnamon
1/4 tsp. nutmeg

Combine flour, baking powder and salt in large bowl; set aside. Beat egg whites until foamy, then gradually beat in the sugars, reserving 2 tablespoons of each. Continue beating until whites are stiff. Beat yolks until thickened, then beat in milk and vanilla.

Pour lemon juice over apples. Stir egg yolk mixture into flour mixture. Continue beating until mixture is smooth. Fold in egg whites and apples.

Melt butter in 12 to 14 inch skillet with oven proof handle. Pour in pancake mixture, sprinkle with reserved sugars, cinnamon and nutmeg. Bake in oven for 15 minutes, or until set and lightly browned. Cut in wedges and serve immediately. This will deflate rapidly.