Mini German Pancakes

Ingredients:
¾ cup all-purpose flour
½ tsp kosher salt
½ tsp cinnamon
⅔ cup milk
6 eggs
4-5 tablespoons butter
½ cup brown rice flour
¼ cup tapioca starch

Directions:
Preheat and Prep: Start by preheating your oven to 400°F. While the oven is heating up, whisk together the all-purpose flour, kosher salt, and cinnamon in a mixing bowl until well combined.
Mix the Batter: Add the milk to the dry ingredients and whisk until smooth. Then, crack in the eggs and whisk again until the batter is thoroughly mixed.
Butter Up: Slice the butter into small pieces and place a small piece into each muffin tin. Transfer the muffin tin to the preheated oven and allow the butter to melt for about 2 minutes.
Pour and Bake: Once the butter has melted, remove the muffin tin from the oven and pour about 3 tablespoons of the pancake batter into each muffin tin. Bake in the preheated oven for 12 minutes, or until the pancakes are puffy and slightly browned around the edges.
Serve and Enjoy: Remove the pancakes from the oven and let them cool slightly. They may deflate a bit as they cool, but that won’t affect their deliciousness! Use a spoon to gently scoop out each pancake from the muffin tin. Serve warm, topped with your favorite toppings, and enjoy!