Talk of the Town Bed & Breakfast

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)
1/2 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
Confectioners' sugar, for dusting
whipped cream

Makes 6 pancakes

1. Preheat oven to 450 degrees. Butter inside each cup of a 6-cup non-stick jumbo muffin tin: coat with granulated sugar.

2. Peel, core and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

3. Melt 2 tablespoons butter in a 10 inch non-stick skillet over medium heat. Add apples and saute, turning occasionally until caramelized, 10-12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.

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.

5. Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.

6. Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar and whipped cream; serve immediately.

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