It was billed as a Pennsylvania Dutch Cake, and the execution is really very simple: While the batter is still setting on the griddle, you put a large, thin slice of Jarlsberg Cheese right in the center.
We expected the result to have a gooey middle; we'd slice into it and get some melted cheese on our bite of pancake. But instead, it was fully baked through and crispy, almost like a salty crust. It was delicious, though, and a perfect combination of sweet and savory.
After we took these pictures, we did pour maple syrup over the top, which went with the cheese quite well.
Related: Recipe: Fluffy Ricotta Pancakes
(Images: Elizabeth Passarella)