Apple Pancakes

Preheat the oven to 200°F. Set a wire rack on a baking sheet and place in the oven.Whisk 1¾ cups flour, the sugar, baking powder, salt, and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter (if there are a couple lumps that's okay).Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make ¼ inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.In the griddle over medium to medium-low heat, place 3 apple slices about 3 inches apart in the griddle. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the griddle, as needed, and flip the pancakes; cook until golden on the underside, about 1 minute more.Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

Makes 20 pancakes. 1 serving is 2 pancakes