Puffy Apple Cinnamon Pancakes in a Jar

Special equipment: Five 8-ounce, wide-mouthed mason jars or five 6-ounce ramekins.

Preheat oven to 425 F.

Coat the insides of the jars with oil or cooking spray. Put a piece of butter in the bottom of each jar, dividing the 2 tablespoons evenly amongst the jars. Set jars in a baking pan and put in the oven to melt the butter. Once the butter is melted remove the baking pan with the jars. Keep the oven on.

While the butter is melting, peel the apple, remove the core, and cut into a 1/3-inch dice. In a small bowl, mix the apple together with the sugar and cinnamon. Set aside.

Crack the eggs into a medium bowl, ideally one with a lip for pouring. Whisk the eggs well until they are light yellow and a little foamy. Add the flour and milk and beat again until silky smooth with no visible lumps.

Pour the batter evenly into the jars. Spoon the diced apple on top of the batter, dividing evenly amongst the jars.

Put the pan with the jars back into the oven and bake until the pancakes puff up generously and are golden brown across the top, about 20 minutes.

Remove from oven and serve, being cautious because the jars and pancakes will be hot.

Delicious with maple syrup and your favorite jam on the side.