Using a large bowl, whisk the eggs, flour, baking powder, sugar and salt together

Gradually whisk in the milk, then add the vanilla, melted butter and nutmeg

Let the batter stand for 20 or 30 minutes (or you can make the batter the night before and keep it in the refrigerator).

Preheat oven to 425 degrees F.

Using a 10 inch cast iron skillet (or other ovenproof skillet), melt the butter over medium-low heat on the range.

Using a small bowl, mix the sugar, cinnamon and nutmeg.

Brush the melted butter around the pan and up all of the sides, then sprinkle the sugar mixture over the butter.

Add the sliced apples to the pan and sprinkle the last 1/4 cup of sugar over the apples.

Cook over medium heat until the sugar-butter mixture starts to bubble, then slowly pour the batter over everything.

Place the pan with the apples in the oven and bake at 425 for 15 minutes, then reduce the heat to 375 degrees F and bake for another 10 minutes.

Cut the pancake into slices and serve!