PANCAKE:
Mix together all the dry ingredients in a large bowl: all-purpose flour, light brown sugar, cinnamon, nutmeg, baking powder, and salt.
Using a large measuring cup, rigorously beat cream for 1 to 2 minutes. Add egg and continue beating. Add vanilla and pour half of water then continue beating rigorously.
Slowly transfer cream-egg mixture to the flour-cinnamon mixture. Gently combine the wet and dry ingredients.
Stir in freshly grated apples. Add the remaining water (from the pancake recipe) if needed. Do not overmix the batter, some visible lumps are fine. Let stand for 10 to 15 minutes.
Lightly brush heated skillet (pre-heat at 250F or 121C) with oil (or butter) and add 2 tablespoons of the apple-cinnamon pancake batter.
Turn down the heat to 140F (60C). Patiently wait for bubbles to appear. Once the sides begin to set, flip the pancake using a flipping spatula. Continue cooking for 1 to 2 minutes or until cooked through. Transfer to a plate and continue with the remaining pancake batter.
TOPPING:
Using the same skillet, turn up the heat to 250F (121C). Pour water (or unsalted butter), maple syrup, vanilla, cinnamon, and nutmeg. Stir.
Toss in apples and bring to a gentle simmer for 1 to 2 minutes until apples are crisp and tender. For softer apples, cook for additional 1 to 2 minutes.
Top apple-cinnamon toppings over pancakes.