German Apple Pancake

I already have a favorite German Apple Pancake recipe that I make fairly often, so when I saw this recipe in the latest issue of Cooking Light, I was intrigued and decided a taste test was in order. I think I prefer the other recipe, but this one was tasty and a little better for you, so, well, I guess that is good.
German Apple Pancake adapted from Cooking Light
Batter:

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/2 teaspoon baking powder

1 tablespoon granulated sugar

1/8 teaspoon salt

1/4 teaspoon grated whole nutmeg

1 cup egg substitute

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

Apple mixture:

Cooking spray

1/2 cup granulated sugar, divided

1 Tablespoon ground cinnamon

1 cup thinly sliced Granny Smith apple

Remaining ingredient:

1 tablespoon powdered sugar

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately. Yield: 6 servings (serving size: 1 wedge)