Peel and slice apples into 8 pieces per apple.
In a medium heat pan add butter until melted, then add the apple slices.
Add sugar, cinnamon, and nutmeg.
Let cook for 10 minutes or until apples become soft.
Reserve and serve with pancakes. Can be kept warm or cool. Extra compote can be stored for up to four days in the fridge.
Preheat oven to 425°F (200°C).
Whisk the dry flour, sugar, and salt together. Pour in the milk and whisk until smooth, then whisk in the eggs, one at a time, then the vanilla.
In a 12-inch cast-iron skillet or oven-proof frying pan, add the tablespoon of butter, then place in the oven to let the butter melt. Remove from oven and brush butter all around the sides of the pan.
Pour batter into the pan, then bake in the preheated oven for 15 - 20 minutes, or until golden brown and risen.
Remove from oven and serve immediately topped with spiced apples and dusted with Redpath® Icing Sugar.
*Prepare your spiced apples first so you can top your pancakes fresh out of the oven.
*Simplify making the batter by adding all the ingredients to a blender and processing until smooth. Be careful not to overmix the batter.