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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Wipe skillet, melt 60g butter over medium 60–90 seconds until foaming. Return caramelized apples, scatter half the cheddar, pour batter over.
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.
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.
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