Puffy Fruit Pancake

INGREDIENTS 

Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries

Pancake batter: 
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg

DIRECTIONS 

Preheat oven to 425 degrees Fahrenheit.

Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.

In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).

Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Serve hot, with maple syrup on the side.