2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons unsalted butter
4 medium apples, thinly sliced
1/2 cup fresh cranberries
1/4 cup sugar
1/2 teaspoon ground cinnamon
maple syrup as an accompaniment
In a medium bowl, beat the eggs lightly. Add the flour and beat just until smooth. Stir in the milk. Melt 1 tablespoon of the butter and add to the mixture, beating just until smooth. Pour the batter into a lightly greased 8-inch cake pan or pie plate, and bake in the middle of a preheated 425`F oven for 15 minutes. Reduce the oven temperature to 350`F and bake for 5 minutes more, or until the pancake is golden brown, the edges are puffy, and a well has formed in the center.
While the pancake is baking, prepare the filling: Melt the remaining butter in a medium saucepan over medium heat. Add the apples and the cranberries and cook until almost tender, 3 to 5 minutes, stirring gently several times during cooking. Combine the sugar and the cinnamon and sprinkle over the fruit. Continue cooking for a few minutes until the fruit is tender. Spoon the filling into the center of the baked pancake and drizzle with maple syrup. Serve immediately.