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1
Special equipment: Five 8-ounce, wide-mouthed mason jars or five 6-ounce ramekins.
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2
Preheat oven to 425 F.
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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.
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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.
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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.
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6
Pour the batter evenly into the jars. Spoon the diced apple on top of the batter, dividing evenly amongst the jars.
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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.
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8
Remove from oven and serve, being cautious because the jars and pancakes will be hot.
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9
Delicious with maple syrup and your favorite jam on the side.
