Mini Puff Pancake Pots

German pancake batter puffs up into wee little pots when baked in a standard size muffin tin. Perfect for filling with a warm trio of blueberries, raspberries and strawberries. I made these recently to serve to friends who came for tea one morning....something different than a muffin, but just as simple to make. I promise! This may be something nice to serve someone special on Valentines Day.
Check out my post last year on Valentines Day where I used this same batter but baked the Puff Pancake in a pie plate.

• 2 eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tablespoon butter, melted

1. Mix together all ingredients until you have a smooth batter.
2. Spray 6 muffin tin cups with non stick spray. Divide batter between cups. 
3. Bake in oven pre heated to 400º. 
4. Bake for 16 minutes. Do not open oven door during baking.
5. While puff pancakes are baking prepare fruit filling.
6. Remove crispy pancake pots to individual serving plates. Fill with the following fruit filling or fresh fruit and dust with powdered sugar.

Fruit Filling:

• 1/2 cup each, blueberries, raspberries and strawberries
• 3 tbsp sugar
• 2 tsp corn starch

1. Stir together fruit. Stir in sugar and corn starch.
2. Heat in microwave stirring every 30 seconds until mixture thickens. Allow to cool slightly.