Preheat oven to 400°F. Generously spray a 12-cup muffin pan with non-stick cooking spray.

Add the eggs, flour, milk, and pinches of salt and sugar to the carafe of your blender*. Blend on high for about 30 seconds, stopping once to scrape down the sides.

*If you do not have a blender, whisk all of the ingredients together in a mixing bowl until completely smooth.

Divide the batter evenly between the muffin cups. Bake for 20-30 minutes or until they are very puffy, golden brown on top and set to the touch. Place the pan on a cooling rack and let cool for 3 minutes before removing the puff pancakes. If any are stuck, gently run a butterknife around the edge to help loosen them.

Place a skillet over medium heat. When it is hot, add the cubes of kielbasa to the pan. Slide the pan back and forth a few times to distribute the sausage cubes. Let the pan rest on the heat without stirring for about 1 minute to help develop a little colour on the sausage cubes. Toss or stir the sausage until some fat has rendered and the sausage has browned evenly, about 3-5 minutes. Use a slotted spoon to transfer the sausage to a plate. Drain off all but about 1 tablespoon of the sausage fat.

Cut the onions in half, end-to-end. Cut each half in quarters and then each quarter in half again. Set aside.

Peel, core and halve the apples. Cut each half in quarters and then each quarter in half again.

Return the pan to the burner and lower the heat to medium-high. Add the butter to the pan drippings to melt. When they have melted, add the onions and toss gently to coat. Let them cook alone for about 3 minutes. Add the apples to the pan and toss to coat. Fry the apples and onions, tossing or stirring occasionally, until the apples are tender but still hold together, about 3-5 minutes. Season with black pepper to taste. If desired, drizzle the tablespoon of maple syrup over the mixture and toss to coat.

Serve hot over Mini Puff Pancakes, cooked egg noodles or rice.