Mini German Pancakes

I saw this on Pinterest and mine actually looked like the pin! (even, gluten free!) Plus, it was very good. We topped with cherry pie filling one time. Another time peanut butter and syrup.

1 1/2 cups milk
9 eggs
1 1/2 cups flour
3/4 tsp. salt
1 1/2 tsp. vanilla extract
6 tablespoons butter melted

Preheat oven to 400 degrees F. Blend first five ingredients (milk thru vanilla) in a blender. Be careful to see that any flour clumps get well-blended.
Blend in butter a little at a time in order to temper the eggs.
Grease muffin tins well and distribute batter evenly between 15 (or so) tins. Bake for 15 minutes, or until puffy and golden on top. When taking them out of the muffin pan, flip them upside down. That is where the hole is (?).
Serve with your favorite toppings. (Mine was a dusting of powdered sugar and cherry pie filling.)

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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