What our grandmothers and great aunts call mason jars we now call “dessert jars” these jars can be filled with all types of desserts from cupcakes to cookies, cakes, pies & ice-cold beverages. In those days the jars were used to store food for the long winter months.

These jars can be tied with a pretty ribbon along with a gift tag as packaging, for a perfect dinner party. They can be handed out for a wedding and baby shower, a birthday party, or a family reunion. Desserts jars require no plate or bowl, making it easy for you to hold it in your lap. All that’s needed is a fork or spoon as you dig into each layer of sweet morsels. Eco-friendly and multipurpose, glass jars are great to store dry ingredients on your pantry shelves as well as other items like rubber bands, paper clips, loose change, or a tea light candle.

Apple pancake is often called “Dutch Babies” or “German Pancake”. A german pancake is a cross between a souffle and an omelet-It is a light, airy pancake with sides. This is similar to eating apple pie filling and a puffed bread crust.


Apple Topping:

3 medium- size apples, cored, peeled, sliced

3T. sugar

2 T. unsalted butter

2 t. fresh lemon juice

1/4 t. cinnamon


4 large eggs

1 c. whole milk

1 c. flour

1/4 t. salt

4 T. butter ( 1/2 stick)

Confectioners’ sugar for dusting

1. Apple topping: Combine apples, sugar, butter, lemon juice, and cinnamon in a medium-sized pan. Cover and simmer over medium-low heat until apples are just starting to soften, 5 to 10 minutes. Remove from the heat and set aside.

2. Make the Pancake: Preheat the oven to 375 F. Beat together the eggs and milk in  a bowl. Add flour and salt, whisk until the batter is smooth.

3. Distribute the butter evenly among six wide mouth 8- ounce jars. Arrange the jars 2 inches apart on a large baking sheet. Place the baking sheet with the jars in the oven for 2-3 minutes, just until the butter melts. Spoon the apple topping into the jars first, then pour the batter into a glass measuring cup to distribute equally. Bake for 25-30 minutes, until the edges of the pancakes are a light golden brown. Remove from the oven and let cool slightly on the baking sheet. Dust with confectioners’ sugar, and serve immediately. Enjoy!

I used Libbey glass ware for my dessert jars.