When it comes to maple syrup, use the real deal, Michigan produces plenty of maple syrup and it’s not hard to find. Don’t sully this dish with inferior substitutes usually labeled “pancake syrup.”
2 large eggs, room temperature
1/4 cup all-purpose flour
1/4 cup heavy cream
1/4 cup pure maple syrup
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 large firm apple (Gala or Fuji preferred), thinly sliced
1/2 cup dried cherries or cranberries
Confectioner’s sugar and cinnamon for dusting
Heat oven to 425 degrees.
Combine eggs, flour, cream, maple syrup and salt in a blender and combine well. Melt butter in an 8-inch, heavy ovenproof skillet over medium heat. Add apple slices and dried cherries or cranberries and saute until soft and apples are slightly browned.
Whirl batter again until frothy and pour into the skillet, pushing the fruit back into the batter. Let skillet sit for a few seconds and place in oven.
Bake until pancake is puffed, golden and set, 12 to 15 minutes. Remove the skillet from oven and let the pancake cool for a few minutes. Gently lift or slide pancake onto cutting board. Sprinkle with confectioner’s sugar and dust with cinnamon.
Cut into slices and serve warm.
Per serving: 306 calories; 14 g fat (8 g saturated fat; 41 percent calories from fat); 40 g carbohydrates; 143 mg cholesterol; 342 mg sodium; 5 g protein; 2 g fiber.