Appenzell Cheese Pancake

(*) For a baking tray of 28 cm ø preheat oven to 250 degrees.

Butter and flour the baking tray, roll out the dough, place it inside and prick it tightly.

For the filling, chop onion, grate cheese on a rösti grater. Put flour in a large enough bowl. Stir in milk from the center until smooth. Mix in onion, cheese and salt. Pour quantity on the bottom of the dough. Cut butter in flakes directly on top.

Bake in the middle of the oven for about forty minutes. Monitor and, when the pancake has a golden brown surface, reduce temperature to 180 °C.

It is served not only with a dry red wine from the Rhine Valley or the Bündner Herrschaft, but also with fermented must (formerly pear must, pressed from the Thurgau Laengler pear).

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