SIMPLY SATURDAY ~ APPLE MAPLE PANCAKES

"Autumn is a second spring

where every leaf is a flower."

~ Albert Camus

APPLE MAPLE PANCAKES

~ The smell of Michigan autumn is in the air! (Delicious recipe featured by Kate Lawson in The Detroit News ~ Jan 24, 2009)

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2 large room temperature eggs

1/4 cup AP flour

1/4 cup heavy cream

1/4 cup pure Michigan maple syrup

1/2 tsp. kosher salt

2 Tbsp. butter

1/2 large firm apple (Gala or Fuji preferred) thinly sliced

1/2 cup dried Michigan 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 and 8-inch heavy ovenproof skillet over medium heat. Add apple slices and dried cherries or cranberries and saute until soft and apples are lightly browned.
• Whirl batter again until frothy and pour into the skillet, pushing fruit back into the batter. Let skillet sit for a few seconds and place in oven.
• Bake until pancake is puffed, golden and set, 12-15 minutes. Remove skillet from oven and let 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. (4 servings)