Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maria Bayer, Magnolia Pancake Haus