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 sweet, if you prefer) 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 bowl, thoroughly whisk eggs. Slowly add flour, whisking to prevent lumps. Gradually add milk and whisk to form a smooth batter. Set aside.
In a skillet over medium heat, melt 2 tablespoons butter, then add apples, cranberries, cinnamon, and sugar. Cook for 15 minutes, or until apples are fork tender.
In a 9-inch pie plate, melt the remaining 2 tablespoons butter, being careful not to burn it. Fill pie plate with the apple mixture and top with the batter. Bake for 15 to 20 minutes, or until puffed and golden.
Top pancake with a liberal dusting of confectioners’ sugar. Slice into portions and serve immediately.