Korean Egg Bread (Gyeran-ppang)

Preheat your oven to 375°F (190°C). Lightly grease a 4-cup muffin tin or individual ramekins with butter.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

Pour about 1/4 cup of batter into each prepared muffin cup or ramekin.

Carefully crack one large egg into the center of the batter in each cup.

Bake for 15-18 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. The pancakes should be golden brown around the edges.

Carefully remove the Gyeran-ppang from the oven. Let them cool for a few minutes before gently removing them from the molds.

Garnish with chopped fresh chives, if desired, and serve warm.