Mix together flour, sugar, salt, eggs, and cream in a medium bowl with a whisk. Heat four 6-inch skillets and brush lightly with oil in prevent sticking. Ladle batter into each skillet, watching closely that the bottom of the pancake does not burn. Cook until set, just lightly brown on the bottom of the pancake, over medium heat. Remove from heat and arrange fruit on top. If using fresh, make sure it's ripe and if using can, drain well. Combine the brown sugar, and cinnamon and sprinkle on top. I use 1/4 teaspoon ginger when using the pears. Bake in a 400-degree oven for 7 to 9 minutes. Serve warm.