Mini Dutch Baby Pancakes with Clementines

Instructions

1. 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. 2

   Zest one of the clementines. Peel all 3 clementines and cut into rounds 1/8 inch (3 mm) thick. Set aside.

3. 3

   In a blender, combine the eggs, milk, flour, sugar, vanilla, salt and clementine zest. Purée until smooth.

4. 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. 5

   Bake for 12 minutes or until the pancakes are puffed up and golden.

6. 6

   Serve the pancakes on plates topped with the ricotta and clementine slices. Drizzle with the honey. Serve immediately.