• 2/3 cup flour
  • 2 granny smith apples, peeled, cut into pieces (about 1 pound)
  • 3 eggs
  • ¼ cup, light brown sugar
  • 5 tablespoons granulated sugar plus more for the tin
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • ¾ cup whole milk

Topping Ideas

  • Maple syrup
  • Fresh whipped cream
  • Strawberry jam
  • Extra confectioner’s sugar
  • Fresh squeezed lemon juice
  • Double whipped Devon cream


This makes 6 pancakes. Use a 6-cup jumbo muffin tin. Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar. Peel, core and slice each apple. Toss with brown sugar, cinnamon, and lemon juice. Melt 2 T butter in a skillet, then add apples and sauté for 10-12 min. until caramelized (you can add some maple syrup if you wish at this time). Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well. Pour batter over apples. Put into oven after lowering temp. to 400 degrees. Bake 15 min. Pancakes will put up during last 5 min. Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners’ sugar and serve immediately.


*Recipe courtesy of OMSPA,