Looking for ways to enjoy fresh cranberries during their short season? 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. It’s great for using up cranberries from holiday cooking, too.
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 of butter. Add apples, cranberries, sugar, and cinnamon. Cook for 15 minutes, stirring occasionally, or until apples are fork-tender.
In a 9-inch pie plate, melt remaining 2 tablespoons of butter. Fill pie plate with apple mixture and top with 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.