2/3 cup all-purpose flour
2/3 cup milk
1/2 teaspoon salt
2 medium apples, thinly sliced
1/3 cup sliced green onions
1/2 (9.6-ounce) package precooked sausage links, sliced
1/3 cup dried cherries
1 tablespoon firmly packed brown sugar
Maple syrup, if desired
Heat oven to 400°F.
Place 1 tablespoon butter in 9-inch round baking pan or 10-inch oven-proof skillet. Place pan in oven 1-2 minutes or until butter is melted. Tilt pan to coat with butter.
Beat eggs in bowl at medium speed, scraping bowl often, until frothy. Add all remaining pancake ingredients; mix well. Pour into prepared pan. Bake 25-27 minutes or until puffed and brown.
Melt 2 tablespoons butter in 10-inch skillet over medium heat; add apples and onions. Cook, stirring occasionally, 2-3 minutes or until apples just begin to soften. Stir in sausage, cherries and brown sugar. Continue cooking, stirring occasionally, 3-4 minutes or until heated through.
Spoon filling immediately into hot pancake. Cut into wedges. Serve with maple syrup, if desired.
Apple varieties vary in sweetness and color. Some work better for eating fresh while others are best for cooking. For this recipe, choose a variety that cooks well, such as Cortland, Golden Delicious, Granny Smith, McIntosh, or Rome Beauty.