Apple and Cranberry Puffed Pancakes

Apple and Cranberry Puffed Pancakes
Ingredients Batter:
3 eggs at room temperature
1/2 cup flour
1/2 cup milk
2 Tablespoons butter
Filling:
2 Tablespoons butter
2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith)
1/2 cup cranberries, chopped
1 Tablespoon sugar
2 teaspoons cinnamon
lemon juice (optional)
powdered sugar
Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk 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 skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture and top with the prepared 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 powdered sugar. Slice into portions and serve immediately.
Serves: 2