Mini Dutch Baby Pancakes with Clementines

Instructions

1. Place a 12-cup non-stick muffin tin on the middle rack of the oven (see note). Preheat the oven to 450°F (230°C).
2. Zest one of the clementines. Peel all 3 clementines and cut into rounds 1/8 inch (3 mm) thick. Set aside.
3. In a blender, combine the eggs, milk, flour, sugar, vanilla, salt and clementine zest. Purée until smooth.
4. Once the oven and muffin tin are preheated, remove the tin from the oven. Using a pastry brush, cover the inside of each cavity with the melted butter. Fill each cavity with approximately 3 tbsp (45 ml) of the pancake batter.
5. Bake for 12 minutes or until the pancakes are puffed up and golden.
6. Serve the pancakes on plates topped with the ricotta and clementine slices. Drizzle with the honey. Serve immediately.