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Apple and Cranberry Puffed Pancake

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Apple and Cranberry Puffed Pancake
Greenwoods Gate Bed and Breakfast Inn. Norfolk, CT
Yankee’s Country Inn Breakfast Cookbook

Serves 2 to 4

3 eggs, room temperature
1/2 cup all-purpose flour
1/2 cup milk
2 to 4 tablespoons butter
2 medium-size Granny Smith apples, sliced
(or 1 Red Rome and 1 Granny Smith)
1/2 cup chopped fresh cranberries
1 1/4 teaspoons ground cinnamon
1 tablespoon granulated sugar
Lemon juice (optional)
Confectioner’s sugar

In a medium-size bowl, thoroughly whisk the 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.
In a medium-size skillet, melt 2 tablespoons butter, then add the apples, cranberries, cinnamon, and granulated sugar. Cook over medium heat until the apples are fork-tender, about 15 minutes.
In a 9-inch pie plate, melt the remaining 2 tablespoons butter, being careful not to burn it (or spray with a nonstick cooing spray). Fill the plate with the apple mixture and top with the batter. Bake in a preheated 450-degree F. oven for 15 to 20 minutes or until puffed and golden.
Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of confectioner’s sugar. Slice into portions and serve immediately.
 

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