A delightful baked pancake dish combining the tartness of cranberries and the sweetness of apples, perfect for a cozy breakfast or brunch.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Melt the butter and pour it into a 9-inch pie dish, spreading it evenly.
Swirl the dish to coat the bottom and sides with butter to prevent sticking.
Slice the apples thinly and arrange them in the bottom of the pie dish. Sprinkle the cranberries on top.
Arrange the fruits evenly for consistent flavor in each slice.
Sprinkle the cinnamon over the fruits and drizzle with maple syrup.
Adjust the amount of cinnamon and syrup to taste for a sweeter or spicier dish.
In a mixing bowl, combine the pancake mix, milk, and eggs. Whisk until smooth.
Avoid overmixing the batter to keep it light and fluffy.
Pour the batter over the fruit layer in the pie dish.
Pour gently to avoid displacing the fruit arrangement.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and springs back when touched.
Check doneness by inserting a toothpick into the center; it should come out clean.
Remove from the oven, let cool slightly, then loosen the edges with a knife and invert onto a serving plate.
Serve warm with additional maple syrup or a dollop of whipped cream for extra indulgence.
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