Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees.
Whisk eggs, milk and vanilla until smooth in a small bowl.
Whisk flour, sugar, salt and lemon zest in a medium bowl.
Add egg mixture to flour mixture whisking until incorporated. Let batter sit on counter for five minutes.
Remove the braiser or fry pan from oven using mitts. Add the butter moving pan until it covers bottom of pan. Add batter to center of pan. Return to oven. Bake until the pancake puffs up with light brown edges like in photograph and is set in the center. Approximately 20-25 minutes.
Wash blueberries and dry. Peel, core and dice apple into bite size pieces. Mix dried cranberries with apples and blueberries. Note: you can saute the apples in a little butter (1 tsp) if you want to soften them. Set aside.
Once pancake is set and lightly brown, remove from oven. Top with whipped topping, fruit and a dusting of powdered sugar to serve. Note that the heat will melt the whipped cream, so plate immediately. Can also serve once cool. Top with whipped cream and fruit.
