Vermont Baked Cheddar & Apple Pancake

⅓ c all-purpose flour
2 tbsp whole wheat flour or additional all-purpose flour
2 tbsp granulated sugar
⅔ c milk
2 large eggs
pinch of salt
¾ c (~ 3 oz) sharp cheddar cheese, grated
1 small granny smith or other tart apple
1 tbsp unsalted butter
confectioners sugar, sifted

Put the flour(s), 1 tablespoon of the sugar, milk, eggs and salt into a food processor. Process to make batter smooth. Add in cheese and turn machine off/on once or twice to mix.

Peel and core apples; slice into thin wedges. In an ovenproof skillet (10-12 inches across bottom), melt butter and coat sides and bottom of pan. Add apples and cook for 2-3 minutes until apple is tender and just beginning to brown. Sprinkle remaining sugar over apples as they cook. Remove from heat.

Spread apples evenly over bottom of pan. Pour batter over apples.

Bake uncovered at 375° for 30 minutes or until pancake is browned and very puffy. Remove from oven (pancake will collapse). Sprinkle thickly with confectioners sugar and cut in wedges to serve.

Serves 3-4

Notes
Debbie uses 2 apples, regular butter, and maple syrup in place of confectioners sugar.

Source
Waffles and Pancakes