Vermont Baked Cheddar and Apple Pancake

1/3 + 2 tablespoon cup all-purpose flour
2 tablespoon granulated sugar
2/3 cup milk
2 large eggs
pinch of salt
3/4 cup shredded sharp cheddar cheese
1 small Granny Smith apple
1 tablespoon unsalted butter
Confectioners' sugar

Put the flour, 1 tablespoon sugar, milk, eggs and salt into a food processor, blender, or medium-size bowl. Process (or whisk by hand) to make a smooth batter. Stir the cheese into the bowl, or add to the food processor or blender and turn the machine on/off once or twice to mix.

In an ovenproof skillet, 10 to 12 inches across the bottom, melt the butter over moderately high heat, coating the sides and bottom of pan. Add the apple wedges and cook for 2 to 3 minutes, until the apple is tender and just beginning to brown. Sprinkle the remaining 1 tablespoon sugar over the apple as it cooks. Remove from heat.

Peel, quarter, and core the apple. Cut into thin wedges. Spread the apple wedges evenly over the bottom of the pan. Pour the batter over the wedges. Bake uncovered on the center rack in a preheated 375oF oven for about 30 minutes, or until the pancake is browned and very puffy. Remove from the oven (the pancake will quickly collapse). Sprinkle thickly with confectioners' sugar (sifted through a strainer or dredger) and cut in wedges to serve.