Mini Apple Raspberry Puffy Pancakes

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   1. Preheat oven to 425 F. Place a standard sized 12-count metal muffin tin in the oven and heat until you are ready to cook the pancakes.

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   2. In a very large measuring cup or a bowl with a spout, whisk the eggs, milk, sugar, and vanilla until thoroughly combined. Add the flour and salt and whisk until just combined. Do not over-mix.

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   3. Put the butter in a small bowl and melt it in the microwave. This will take 30-60 seconds but keep an eye on it. Remove the muffin tin from the oven and, using a pastry brush, grease each cup with melted butter.

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   4. Divide the pancake batter evenly between the muffin cups. You should be able to fill 9 cups about 1/3 of the way full. Drop apples and raspberries directly into the center of each muffin cup. Return the pan to the oven. Bake for about 12-15 minutes, until the pancakes have puffed and browned, but the center, though set, remains moist.

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   5. Remove the pancakes from the tins. Sprinkle a generous layer of sugar over each pancake and squeeze lemon juice directly on top. Serve warm or allow to cool completely and freeze in a single layer.

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   Recipe adapted from the Dutch Baby recipe by beyondtheflavor.com.

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