German Apple Pancakes
2/3 cup flour
2 Granny Smith apples
3 eggs
1/4 cup light brown sugar
5 tbsp granulated sugar (plus more for coating muffin tins)
1/2 tsp cinnamon
4 tbsp unsalted butter (plus more for coating muffin tins)
1 tbsp lemon juice
3/4 cup milk
Topping of choice (maple syrup, powdered sugar, whipped cream, etc)
Preheat the oven to 450. Brush melted butter inside each muffin cup; coat with granulated sugar.
Peel, core and slice each apple into 12 wedges. Then cut each wedge into 3 pieces. Toss with brown sugar, cinnamon and lemon juice.
Melt 2 tbsp of butter in a 10″ nonstick skillet over medium heat. Add the apples, sauté, turning occasionally, for 10-12 minutes, until caramelized. Remove pan from stove; let cool for 5 minutes. Divide the caramelized apples among the muffin cups.
Place flour, salt, granulated sugar, 2 tbsp melted butter, eggs and milk in the bowl and mix well.
Pour batter over apples. Place in the oven and lower the temperature to 400 degrees. Bake for 15 minutes. Pancakes will puff up during the last 5 minutes of baking.
Remove tin rom the oven and turn it over on a flat surface to remove the pancakes. Top with topping of choice and serve immediately.
