Preheat the oven to 425 degrees F. Divide the butter into equal pieces and place in each well of a 6-count muffin tin.
Add the eggs, milk vanilla, maple syrup, salt, and flour to a blender. Blend 30 seconds until smooth.
Add the muffin tin with the butter to the oven for a few minutes to melt the butter. Remove and divide the egg mixture evenly between the muffin wells.
Bake for 18-20 minutes. The pancakes will puff up while cooking, but will deflate a bit when removed from the oven.
For the compote:
Click the link above for the recipe.
Notes
You can easily double the ingredients for the pancakes to make a full dozen.