Serve this savory puffed pancake for family dinner as well as to guests.
Preheat oven to 400 degrees F. Add melted margarine or butter to a 2 1/2-quart oval or round baking dish; tilt dish to coat with margarine. In a large bowl beat eggs with a rotary beater or electric mixer until combined. Add milk, flour, and salt. Beat until smooth. (Or, in a blender container or food processor bowl place eggs. Cover and blend or process for 30 seconds. Add milk, flour, and salt. Cover and blend for 30 seconds more or until smooth, scraping down sides as necessary.)
Immediately pour batter over margarine in the prepared baking dish. Bake about 25 minutes or until puffed and well-browned.
Meanwhile, in a large saucepan cook onion wedges in the 1 tablespoon hot margarine over medium heat about 5 minutes or until tender. Add sausage slices; cook until lightly browned. Stir in pears or apples and cherries; add salt and pepper to taste. Cook about 5 minutes or until fruit is slightly softened.
To serve, spoon sausage mixture into center of hot puffed pancake. Cut into wedges. Drizzle with maple syrup.