Apple Skillet Pancake with Rosemary & Cheddar

Perusing the produce aisle isn’t super fun in February.  The prices are high, the selection isn’t great and it seems like everything has to travel so far to get to Saskatoon, especially the fruit.  I don’t even look at the fresh berries, and I don’t like melons.  Bananas are only good for banana bread in my world, and mangoes are alright, but you never quite know what you’re going to get when you slice them open.  This lack of availability combined with my pickiness means I load up on gorgeous citrus because it tastes so good right now, frozen berries and apples.  All the apples.

Did you know that February is Apple Month across Canada?  The goal of this annual celebration is to recognize the wonderful fruit grown on BC soil and to encourage people to support local growers, like the 500+ growers at BC Tree Fruits.   I don’t know about your grocery store, but in mine, apples are shipped in from all over.  That’s why it’s important to Look for the Leaf on BC grown apples the next time you’re out grocery shopping.  I know it’s weird to think about buying local fruit in the dead of winter, but that’s what gorgeous BC apples are.  They’re juicy, have that great crunch and are terribly good for you - that whole “an apple a day keeps the doctor away” has a lot of truth to it.  I love eating apples raw for an afternoon snack, and of course they’re lovely to bake with - apple crisp, apple pie, tarte tatin…. The list is long.  But I love breakfast as much as I love apples so I decided to combine the two with delicious results.  

This pancake is similar to a Dutch Baby, except the fruit is caramelized first, and it’s much thicker, but it still has those gorgeous crispy edges.  I gave it a savoury twist with shredded aged cheddar and some finely chopped rosemary, just because apples loved being mixed up in that crowd, and I think the fat from the cheddar only added more deliciousness to the caramelized crust.  With a good cup of coffee, this is the way weekend mornings are meant to begin.  

Find more apple month recipe and snacking inspiration at BC Tree Fruits and @bctreefruits on social media.  

Note:  This is a sponsored post.  I was compensated financially (and with apples!) by BC Tree Fruits.  As always, all opinions are my own.  

Apple Skillet Pancake with Rosemary & Cheddar

3 cups chopped, peeled and cored apples

3 tbsp granulated sugar

½ tsp each ground cinnamon and ginger

⅓ cup butter

⅓ cup packed brown sugar

¾ cup all-purpose flour

½ tsp salt

¼ tsp ground nutmeg

1 cup whole milk

1 tsp vanilla

4 large eggs

¾ cup shredded aged cheddar

1 tsp finely chopped fresh rosemary

Preheat oven to 400F.  

Stir together the granulated sugar, cinnamon and ginger.  Place the butter in a large 10-inch skillet or baking dish and put it in the oven to melt.  Once the butter is melted, remove the pan from the oven and swirl the butter up the sides of pan and stir in the brown sugar.  Spread the chopped apples on top of the brown sugar and sprinkle with the sugar mixture.  Return the pan to the oven and let the apples caramelize for about 10 minutes.  Meanwhile, whisk together the flour, salt and nutmeg in a large bowl.  Whisk in the milk, vanilla and eggs one at a time.  Beat until foamy.  Let the batter rest 5 minutes then stir in the cheddar and rosemary.  Remove the pan  from the oven and pour the batter over the apples.  Bake for 20 minutes, until the pancake is puffed around the edges and set in the middle.  Let cool down for 5 minutes then serve.  Makes 4 servings.