Blend the eggs, 1/2 c sugar and the vanilla, until frothy. Add the salt, flour and baking powder and blend until very, very smooth and creamy **hint** eggs should be room temp, NOT from the fridge.
Preheat the oven to 350 degrees F. Use my grandmother 10" cast-iron frying pan (a skillet)...if you don't have my Grandmother's skillet, use your own. Melt the butter over meduium heat until frothy...and at that point...
Add the apple slices to the pan widest side down and stir 'em up to get the butter all over them... let them cook a bit, about 6-8 minutes until they really soften up...and at that point add the spices (cinnamon, nutmeg and the extra tblsp of sugar. stir, so nothings burns at all (important!)...for about 5 more minutes.
Pour the batter over the apples and try to cover them all...no worries if you don't quite cover them entirely, as the batter will rise! Turn the heat down to low at this poinr and cook for about 7 minutes, when the base is firm. At that point...Slide it into the oven for about 10 minutes. Take it out when the top is golden brown...or hit it under broil for a few seconds (seriously...not longer, or that sugar will burn). AT the same time, heat the berries or preserves and the maple syrup over low heat in a saucepan, stir it to keep it from burning.
Take the pancake out of the oven using two pot holders and place a large plate over the skillet, and flip the pancake onto the plate. Sprink the confectioner's sugar all over it...if you did happen to overcook it a bit, use a bit more powdered sugar...remember if you can't hide it...decorate it!! Pour a generous amount of the raspberry syrup over the pancake, which you may either third or quarter, and if you like (I don't but my guests do) some fresh whipped cream. Honestly...there are never any leftovers! Enjoy! Clay - The Stirling House B&B