Mini Puff Pancakes

Call them what you will: German Pancakes, Dutch Babies, Puffed Oven Pancakes, etc... There are a hundred names for these yummy things. They are traditionally made in a big skillet or glass dish, but in my experience, the crispy, puffy edges are always fought over, while the middle is left for last. Making them in a muffin tin solves that problem beautifully and everyone is able to enjoy the best part of the dish, the edge!

Mini Puff Pancakes
Sources: (Referenced) Real Mom Kitchen, Our Best Bites, Simply Suzannes

Ingredients
(make about 24 puff pancakes)
½ cup flour
¾ cup milk
3 eggs
1/8 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon ground cinnamon or 1 teaspoon orange zest {optional}

Toppings
Warm, melted butter
Fresh Berries or Jam

Powdered Sugar
Lemon Juice & Powdered Sugar {my personal favorite}

Maple Syrup

Directions:

Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven and quickly spray the wells with non-stick spray or brush with melted butter. Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and serve with desired toppings.