• Servings: 6-7
• 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
• 5 tablespoons granulated sugar, plus more for tin
• 2 Granny Smith apples (about 1 pound)
• 1/4 cup light brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground cinnamon
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup milk Confectioner's sugar, for dusting

1. 1. Preheat oven to 450°.
2. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin;
3. coat with granulated sugar.
4. 2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.
5. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
6. 3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.
7. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes.
8. Remove pan from stove; let cool 5 minutes.
9. Divide caramelized apples among prepared muffin cups. Set aside.
10. 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.
11. 5. Pour batter over apples.
12. Transfer tin to oven; reduce heat to 400°.
13. Bake until pancakes puff up, about 15 minutes.
14. 6. Remove tin from oven; invert onto a flat work surface.
15. Dust with confectioner's sugar; serve immediately.

Sprinkle with powdered sugar or serve alongside a bowl of vanilla ice cream. Perfect for breakfast or dessert, these are incredibly comforting and delicious!