Preparation / Directions:
Heat oven to 425F degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
Place 1 tablespoon butter in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until butter sizzles. Remove pan from oven; tilt pan to coat bottom with melted butter. Immediately pour batter into hot pan.
Bake at 425F degrees for 14 to 18 minutes or until puffed and golden brown.
Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
To serve, pour fruit mixture into pancake and serve immediately.
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