Mini Dutch Baby Pancakes

In a small sauce pan, melt one stick of butter. 

In a large mixing bowl, whisk the eggs and milk together well. Light and airy eggs is what makes these pancakes puff up in the oven. 

Add in the sourdough discard, vanilla extract and honey. Mix well. 

Add the flour and salt and whisk everything together until you have a smooth batter without any clumps. 

With a spoon, transfer one table spoon of the melted butter into each well of your muffin tin until you have used all the butter and there is an even amount in each space. 

Pour 1/3 cup of batter into each well of your muffin tin. 

Bake at 425 for 20-22 minutes. 

The pancakes will be puffed up when they are done baking, but will start to immediately fall once they are out of the oven. This is normal. The texture of these pancakes is very eggy and sponge like. 

Drizzle with maple syrup and sprinkle on some powdered sugar. Enjoy!