Puffy Oven Pancake with Fruit Filling

Ingredients

2 eggs
1/2 cup (125 mL) all purpose flour
1/2 cup (125 mL) milk
2 tbsp (30 mL) butter, divided
4 medium apples, thinly sliced
1/2 cup (125 mL) fresh or frozen cranberries
1/4 cup (50 mL) sugar
1/2 tsp (2 mL) ground cinnamon
maple syrup (optional)

Directions

In medium bowl, beat eggs lightly. Add flour and beat just until smooth. Stir in milk. Melt 1 tbsp (15 mL)  butter and add to mixture. Beat just until smooth. Pour batter into lightly greased 8 0r 9 inch (20 or 23 cm) cake pan or pie plate. Bake in a preheated 425 F (200 C) oven for about 15 minutes. Lower temperature to 350 F (180C) and bake for 5 minutes or until pancake is golden brown, the edges are puffy and a well has formed in the center. While pancake is baking, prepare filling. In medium saucepan or skillet, melt remaining butter. Add apples and cranberries and cook over medium heat until almost tender, about 3 to 5 minutes, stirring gently several times during cooking. Combine sugar and cinnamon and sprinkle over fruit. Continue cooking for a few minutes until fruit is tender. Sprinkle baked pancake with icing sugar and spoon filling into center. Drizzle with maple syrup, if desired. Serve immediately.

Makes: 3 to 4 servings

Preparation: 10 minutes

Cooking: 5 minutes

Baking: 25 minutes