Let a mini muffin pan get hot in the oven for 10 minutes while you're making the batter.
Add the eggs, milk and vanilla in a blender and blend on low speed until smooth, about 10-20 seconds.
Add the flour and salt and blend until just combined.
Remove hot pan from the oven and spray each cup thoroughly with cooking spray.
Carefully pour batter into cups, about half full.
Bake immediately for 8-10 minutes or until lightly browned.
Dump them out onto a clean kitchen towel while still warm and keep covered until you're ready to serve.
Top with desired toppings.
Notes
If you manage to have any leftovers, store them in an airtight container in the fridge and pop them in the microwave for 10-15 seconds at a time to reheat.