Apple and Cranberry Puffed Pancake

Instructions:

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 bum it (or spray with a nonstick cooking spray). Fill the plate with the apple mixture and top with the batter. Bake in a preheated 450˚F oven 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.