-
Preheat oven to 425 degrees F.
-
Coat the sides 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.
-
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 into the jars. Spoon the diced apple on top of the batter, dividing evenly amongst the jars.
-
Put the pan with the jars 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.