Steps

1. First, cut 1 apple in half. Slice one half thinly for the topping and use the other half for the batter. Remove the core from the half for the topping and thinly slice it into 3-5mm thickness with the skin on. [Tip!] Wash the apple beforehand. Fuji apples are used here, but feel free to use your favorite variety.
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2. Arrange the sliced apples in a heatproof container and sprinkle 3 tbsp of granulated sugar evenly.
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3. Add 1/2 tbsp lemon juice and 10g unsalted butter cut into small pieces. Microwave uncovered for 2 minutes at 600W. After microwaving, spread them on a tray to cool down. Do not discard the liquid as it will be used later. [Tip!] Adding lemon juice will make the apple skin's color more vibrant. Even if you remove the skin, adding lemon juice adds a delicious tanginess.
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4. Peel, core, and cut the remaining half apple into 1cm cubes.
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5. In a heatproof bowl, combine 3 slices of sliced cheese torn by hand and 100ml milk. Cover loosely with plastic wrap and microwave for 1.5 minutes at 600W.
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6. Remove from the microwave, stir well to melt the cheese. Be careful not to boil the milk. Once the cheese is melted, let it cool for about 5 minutes. [Tip!] Be sure to use regular sliced cheese, not processed melting cheese.
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7. Add all the reserved apple liquid from step 3 to the cooled cheese mixture.
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8. Crack in 1 egg and mix well.
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9. Sift in 150g pancake mix and mix thoroughly until smooth, ensuring no lumps form. [Tip!] Sifting the pancake mix makes it less lumpy and easier to mix.
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10. Finally, add the diced apples from step 4 and mix quickly. This completes the cake batter. [Tip!] Apples can brown easily, so work quickly after cutting them.
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11. Prepare an 18cm frying pan (or a 18-20cm pan is recommended). Arrange the sliced apples with skin on from step 1 in a floral pattern at the bottom. [Tip!] If using a non-stick pan with weak coating, butter the bottom. A pan without a handle is recommended.
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12. Gently pour the cake batter over the arranged apples and level it slightly.
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13. Place the frying pan over very low heat, cover with a lid, and cook for 18-20 minutes. Check the browning around 15 minutes and adjust cooking time as needed to prevent burning. [Tip!] Cooking time may vary depending on the frying pan's material, size, and cooking environment, so check after 15 minutes and adjust.
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14. After 18 minutes, turn off the heat and check that the top is cooked through. Loosen the edges, place a plate over the pan, and invert the pan to flip the cake.
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15. Return the flipped cake to the frying pan and cook over very low heat for another 5-10 minutes. [Tip!] Be careful not to let the cake break when flipping. If it breaks, it can be fixed.
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16. After 5 minutes, insert a bamboo skewer into the center. If no raw batter sticks to the skewer, it is cooked through. If batter sticks, cook for a few more minutes. [Tip!] Inserting the skewer in multiple places will ensure it's fully cooked.
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17. Once cooked, turn off the heat, cover with the lid, and invert onto a plate to serve. Dust with powdered sugar as desired.
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