Vermont Baked Cheddar and Apple Pancake

By SewingDragonfly

Ingredients

• 1/3 cup all purpose flour
• 2 T whole wheat flour or additional all purpose flour
• 2 T granulated sugar
• 2/3 cup milk
• 2 large eggs
• Few grains of salt
• 3/4 cup (about 3 oz) shredded sharp Cheddar Cheese
• 1 small or 1/2 large Granny Smith or other tart apple
• 1 T unsalted butter
• Confectioner's sugar
• An ovenproof skillet, 10-12” across the bottom

Preparation

Step 1

Check to make sure one rack is in the center of the oven and heat the oven to 375”.

Put the flours, 1 T sugar, milk, eggs and salt into a medium size bowl. Whisk to make a smooth batter. Stir the cheese into the bowl.

Peel, quarter and core the apple. Cut into thin wedges.

Melt the butter in the skillet over moderately high heat. Add the apple and cook 2-3 minutes, until the apple is tender and just beginning to brown. Sprinkle the remaining 1 T sugar over the apple as it cooks. Remove from heat.

Spread the apple evenly over the bottom of the pan. Pour the batter over the apple.

Bake uncovered about 30 minutes, or until the pancake is browned and very puffy. Remove from the oven (the pancake will quickly collapse). Sprinkle thickly with confectioner's sugar, sifted through a strainer, and cut in wedges to serve.