Recipes

1. Preheat oven to 450°.

Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin;

coat with granulated sugar.

2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.

In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.

Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes.

Remove pan from stove; let cool 5 minutes.

Divide caramelized apples among prepared muffin cups. Set aside.

4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.

5. Pour batter over apples.

Transfer tin to oven; reduce heat to 400°.

Bake until pancakes puff up, about 15 minutes.

6. Remove tin from oven; invert onto a flat work surface.

Dust with confectioner's sugar; serve immediately.