Looking for ways to use up the fresh cranberries you bought for holiday cooking? Try our Apple and Cranberry Puffed Pancake recipe! Tangy cranberries and tart apples (or use sweet) add loads of flavor to this fluffy pancake. Attractive and easy, this will be a hit with kids as well as adults.
Preheat oven to 450˚F. 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 cooking spray). Fill the plate with the apple mixture and top with the batter. Bake 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 confectioners’ sugar. Slice into portions and serve immediately.