Puffy Apple Cinnamon Pancakes In A Jar

1. 1

   Special equipment: Five 8-ounce, wide-mouthed mason jars or five 6-ounce ramekins.

2. 2

   Preheat oven to 425 F.

3. 3

   Coat the insides of the jars with oil or cooking spray. Put a piece of butter in the bottom of each jar, dividing the 2 tablespoons evenly amongst the jars. Set jars in a baking pan and put in the oven to melt the butter. Once the butter is melted remove the baking pan with the jars. Keep the oven on.

4. 4

   While the butter is melting, peel the apple, remove the core, and cut into a 1/3-inch dice. In a small bowl, mix the apple together with the sugar and cinnamon. Set aside.

5. 5

   Crack the eggs into a medium bowl, ideally one with a lip for pouring. Whisk the eggs well until they are light yellow and a little foamy. Add the flour and milk and beat again until silky smooth with no visible lumps.

6. 6

   Pour the batter evenly into the jars. Spoon the diced apple on top of the batter, dividing evenly amongst the jars.

7. 7

   Put the pan with the jars back into the oven and bake until the pancakes puff up generously and are golden brown across the top, about 20 minutes.

8. 8

   Remove from oven and serve, being cautious because the jars and pancakes will be hot.

9. 9

   Delicious with maple syrup and your favorite jam on the side.

* Per serving · 4 servings · Values may vary.