A friend of mine gave me this recipe many years ago and it’s my favorite go-to recipe for a special breakfast. I don’t make them often, just for my husband’s birthday, Father’s Day and when we have guests stay over, but when I do make them, they are a huge hit. They are super easy to make and I serve them with fresh whipped cream. You don’t need any syrup, they are sweet enough by themselves. These would be a fantastic treat Christmas morning.

Ingredients
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
1/4 cup, light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk

Topping Ideas
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioners’ sugar
Fresh squeezed lemon juice

Tools
Measuring cups and spoons
6-cup jumbo muffin tin
Pastry brush
10-inch nonstick skillet
Food processor
Mesh strainer

Directions
This recipe makes 6 pancakes.

1. Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar. (I use pam in the pan and I omit the sugar)

2.An adult can peel, core,and slice each apple into twelve wedges, then cut each wedge into three pieces.Toss with brown sugar, cinnamon, and lemon juice.

3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.

4. Place flour, salt, granulated sugar, melted butter, eggs, and milk in the bowl of a food processor. Process for 3 minutes.

5. Pour batter over apples. An adult should place tin in oven and lower heat to 400 degrees. Bake 15 minutes. Pancakes will puff up during last 5 minutes of baking.

6.Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners’ sugar and serve immediately.

One Giant Pancake: If you prefer, you can make a traditional large pancake to share instead of six individual ones. Follow the steps for the recipe, using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet or baking pan. Bake for 20 to 25 minutes, until the edges become puffed and golden. An adult can run a knife along the edges of the pan and then, using potholders, turn out the finished pancake onto a serving platter, cut into wedges.