Mini Apple Raspberry Puffy Pancakes

• 4 whole Large Eggs, Room Temperature
• 1 cup Milk
• 1/3 cups Granulated Sugar, Plus Extra For Sprinkling On Top
• 2 teaspoons Vanilla Extract
• 1 cup White Whole Wheat Flour
• 1/2 teaspoons Salt
• 4 Tablespoons Unsalted Butter
• 1 whole Granny Smith Apple, Cored And Cut In 1/8" Thick, 1/2" Long Slices
• 1-1/2 cup Fresh Or Frozen (and Thawed) Raspberries
• 1 whole Lemon, Juice Only

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Recipe adapted from the Dutch Baby recipe by beyondtheflavor.com.

eggs, milk, sugar, vanilla, flour, salt, butter, apple, raspberries, lemon

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/mini-apple-raspberry-puffy-pancakes/ (may not work)