American · Brunch
Vermont Cheddar Apple Skillet Pancake Plate
Vermont brunch tradition reading a savory skillet pancake studded with caramelized apple and sharp Vermont cheddar, finished with a maple butter drizzle and crisp bacon, plated with a quick herb green salad for the Green Mountain weekend brunch plate.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
454Calories
13gProtein
19gFat
57gCarbs
0gSugar
0gFiber
878mgSodium
118mgChol
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Instructions
1
Prep
Heat oven to 425°F (220°C). Core and slice both apples into 5mm wedges. Grate cheddar. Cube bacon. Whisk eggs, milk, vanilla, cinnamon, and salt in a measuring cup. Whisk in flour and baking powder until smooth. Whisk vinegar, olive oil, Dijon, and black pepper for dressing.
2
Sear
Render bacon in a 25cm oven-safe skillet over medium 6–7 minutes until fat releases and pieces turn deep golden. Lift bacon to paper towel, reserve 2 tbsp rendered fat in pan.
3
Saute
Add apple wedges and 2 tbsp maple syrup to bacon pan over medium. Stir once, cook 5 minutes until apples soften and caramelize at edges. Lift to a plate.
4
Build
Wipe skillet, melt 60g butter over medium 60–90 seconds until foaming. Return caramelized apples, scatter half the cheddar, pour batter over.
5
Bake
Bake at 425°F (220°C) for 18–20 minutes until pancake puffs around edges and surface turns deep golden. While pancake bakes, toss arugula through prepared dressing.
6
Finish and plate
Scatter remaining cheddar over hot pancake. Drizzle remaining 1/4 cup maple syrup, crumble bacon across. Divide pancake between two plates or serve from skillet, sliding arugula salad alongside each portion. Melt remaining 20g butter, brush over pancake edges. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 free-range eggs
- 120g (4.2 oz) all-purpose flour
- 2 medium Honeycrisp apples
- 100g (3.5 oz) sharp Vermont cheddar
- 4 slices smoked bacon
- 90ml (1/4 cup + 2 tbsp) pure maple syrup
- 240ml (1 cup) whole milk
- 80g (2.8 oz) unsalted butter
- 60g (2 oz) baby arugula
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 1 tsp vanilla extract