Puffed Apple Pancake with Warm Maple Syrup

3 tbsp unsalted butter
2 large apples, peeled and sliced into thin wedges
1/2 C pecan pieces

4 large eggs
1 C milk
2/3 C flour
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp salt
1/2 C dried cranberries (optional)
3 tbsp brown sugar

Preheat oven to 425 degrees F.

Melt butter in a 9-inch square glass dish in oven. Arrange apple slices, then pecans over butter. Bake until apples begin to soften and nuts are lightly toasted, about 5 minutes.

Meanwhile, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in a large bowl to blend. Stir in cranberries if using.
Remove glass dish from oven, and carefully tip gently to coat all sides of dish in butter. Pour batter into dish. Sprinkle with brown sugar.

Bake until centre is set and edges are puffed and slightly browned, about 30-35 minutes. Serve immediately with warm maple syrup.