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This recipe was given to us by a customer. I have made it many times for Easter Brunch or for a special (or when I have time) breakfast in the Erd House.
makes 4 servings
Preheat oven to 400 degrees. Grease 9 inch pie plate. Combine flour, sugar, milk and egg in medium mixing bowl. Beat, using electric mixer, 1 minute. Pour batter into prepared pan. Bake 20 minutes or until golden brown.
Meanwhile, cook remaining ingredients in saucepan until cranberries and apples have softened.
Remove pancake from oven. If center has puffed, place clean potholder or dish towel on center and gently push down. Spoon filling into center of pancake. Serve immediately.
If the fruit is too runny I mix about 2-3 teaspoons arrowroot in 1/4 or less water and add to fruit during cooking until thickened.
I have used peaches instead of apple and cranberry too. I leave out the walnut (my daughter has a nut allergy). You can use Apple Pie Spice spice in place of the cinnamon and nutmeg.
This recipe was provided by kate erd from milwaukee.