Apple and Cranberry Puffed Pancake

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Sautéed apple, cranberry, cinnamon and sugar are layered in prepared pie plate and topped with batter prepared from eggs, all-purpose flour, and milk.

Pancake is baked in hot oven until puffy and golden brown. Individual servings topped with dusting of confectioners’ sugar.

Ingredients 

  • 3 Large 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)
  • Confectioners’ Sugar

Preparation:

  1. Preheat the oven to 450 degrees.
  2. Whisk the eggs in a medium bowl.
  3. Add the flour, whisking constantly to prevent lumps from forming.
  4. Add the milk gradually, constantly whisking to make the batter smooth.
  5. Set aside.
  6. Melt 2 tablespoons of butter in a large skillet.
  7. Add the apples, cranberries, cinnamon and sugar.
  8. Cook over medium-high heat until the apples are tender, which takes about 15 minutes.
  9. Melt the remaining 2 tablespoons of butter in a 9 inch glass pie plate.
  10. Fill the pie plate with the apple/cranberry mixture and top with the flour mixture.
  11. Bake for 15 to 20 minutes, or until the pancakes are puffy and golden.
  12. Top each pancake with a sprinkle of lemon juice, if desired.
  13. Dust with powdered sugar.
  14. Slice and serve.

Pancake Making Tips – Keep Pancakes Warm

  • To keep pancakes warm, arrange them in a single layer on a baking sheet and place them in a 200 degree oven.
  • Do not cover or stack the pancakes, as the steam emitting from the hot cakes will create condensation and create a soggy, undesirable mess.

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