• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons maple syrup
• 3 tablespoons butter, cubed and divided
• 6 ounces Wood River Creamery Fenugreek Cheddar Gruyere, shredded and divided (1 1/2 cups)
• 12 bacon strips, cooked and crumbled, divided
• 1 apple, peeled, cored and sliced 1/4-inch thick
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon

Place a 10-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 425°F.

Beat eggs in a large bowl until blended. Beat in the milk, flour, sugar and maple syrup until frothy. 

Remove skillet from the oven. (Pan will be hot!) Add 1 tablespoon butter; tilt pan to coat the bottom and sides. Pour batter into the hot skillet. Sprinkle with 1 cup cheddar and 1/2 cup bacon. Bake for 18-22 minutes or until puffed and edges are golden brown.

Meanwhile, melt the remaining butter in a skillet over medium heat. Add the apple, brown sugar and cinnamon; cook and stir for 5-7 minutes or until apple is tender. 

Spoon apple mixture into pancake. Sprinkle with remaining cheddar and bacon. Serve warm.
 

Recipe and photo © Dairy Farmers of Wisconsin