This miniature version of German Apple Pancakes, made individually in a muffin tin, is easier to serve, and bakes well to a crispy edge and custardy interior. Using this same recipe, and with a little more time in the oven, you could also bake one large pancake in a 10” skillet. I have seen recipes for German Apple Pancakes that use apple pie filling, I would instead highly recommend that you only use fresh apples (preferably Granny Smith), that taste less sweet and bake crisply.

The recipe is very easy, and my only alterations were not using cinnamon (not a fan), and instead of just milk, I used 1/2 cup whole milk and 1/4 cup heavy cream. Starting with a high oven temperature gives the batter a quick rise before the complete cooking. The final result is something like a puffy-custard-apple fritter-pancake-muffin. These are delicious topped with fresh fruit compote, or served simply with whipped heavy cream.

This recipe is not mine, so here is a link:

Individual German Apple Pancakes (Martha Stewart Kids at marthastewart.com)