Mini German Pancakes with Lemon Curd and Raspberries

Ingredients

• 1 c. whole milk
• ¼ c. granulated sugar
• 1 c. flour
• 4 lg. eggs
• 1 tsp. vanilla
• 1 pinch kosher salt
• 4 tbsp. butter, melted
• For the lemon curd: 4 lg. egg yolks
• 2/3 c. granulated sugar
• zest of 1 lemon
• 1/3 c. lemon juice (2-3 lemons)
• 6 tbsp. salted butter, cubed and at room temp
• Fresh raspberries and powdered sugar for serving