The best thing about an 'oven pancake'...everyone eats at the same time.

Cranberry Puff Pancake

3 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/4 cup granulated sugar - divided use
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon butter
1/4 teaspoon ground nutmeg
1 cup fresh cranberries
Confectioners' (powdered) sugar

1. In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar and flavorings.
2. In 8 to 10-inch omelet pan or skillet with oven proof handle* over medium heat, melt butter. Stir in remaining sugar and nutmeg. Arrange cranberries over sugar mixture. Cook until berries pop, 3 to 4 minutes. Carefully pour batter over cranberries.
3. Bake in preheated 425°F oven until golden brown and sides are puffy, about 10 to 15 minutes. Sprinkle with confectioners' sugar. Serve immediately.

Makes 8 servings.

*To make handle oven proof, wrap with aluminum foil.

Recipe and photograph provided courtesy of The American Egg Board.