Apple Cranberry Puffed Pancakes

Ingredients

BATTER

• 3 large eggs, room temperature
• 1/2 cup flour
• 1/2 cup milk
• 2 tablespoons butter

FILLING

• 2 tablespoons butter
• 2 granny smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith)
• 1/2 cup cranberries, chopped
• 1 tablespoon sugar
• 2 teaspoons cinnamon
• lemon juice (optional)
• powdered sugar

Directions

1. 1

   Preheat oven to 450 degrees.

2. 2

   In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.

3. 3

   In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.

4. 4

   In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture, and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.

5. 5

   Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.