3 beaten eggs
1 c. all-purpose flour
1 c. milk
2 tbsp. toasted wheat germ
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Dash of salt
3 sm. apples, cored and thinly sliced
3 tbsp. butter
1/4 c. sugar
1/2 c. (2 oz.) shredded Cheddar cheese

Preheat oven to 450 degrees. In medium mixing bowl, stir together beaten eggs, flour, milk, toasted wheat germ, cinnamon, nutmeg, and salt. Beat mixture with a rotary beater until smooth. Pour mixture into a generously greased 13 x 9 x 2 inch baking dish. Bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake about 15 minutes more or until pancake is puffed and golden.

Meanwhile, in a medium skillet, cook apples in hot butter for 2 to 3 minutes or until slightly tender; sprinkle apples with sugar. Cut pancake into squares. Top each serving with cooked apples and Cheddar cheese. Serve immediately. Makes 6 servings.