Lemon Popover Pancakes

hello world. Hope you are having a fantastic start of the week. San Diego was hit with a major rainstorm this weekend... we even had hail! Which in San Diego, is cause for much excitement. I stayed in most of the weekend, reading and baking. As much as I love a good rainstorm, I got a little antsy, longing for the return of sunshine.

Luckily, these breakfast beauties are a helpful stand-in. They have a tart sunny-ness about them, that is sure to lift your spirits on a gray day.

This recipe is originally from Steven's aunt Dawn, but given to me from Steven's mom Debbie. I've altered it a bit, as what may serve 2 normal adults, is not quite enough for the hubs and I. Plus, I prefer a little {read LOT} more lemon.

Lemon Popover Pancakes {serves 2}
3/4 c milk
3/4 c flour
3 eggs
2-4 T butter (melted)

1-3 lemons (juiced)
powdered sugar (to taste)

These "pancakes" are baked in the oven. You can use 2 medium sized ramekins or popover baking dishes. I use a muffin tin and make about 8 small pancakes.

1. In a medium mixing bowl, lightly whisk together milk, flour, and eggs. Do not over-whisk. It's ok if there are a few lumps.

2. Grease baking dishes and then pour melted butter evenly among dishes. Divide batter and add on top of melted butter. Bake in 425 degree oven for 15-20 minutes, depending on what size dish you're using.

3.  While pancakes are baking, mix lemon juice and powdered sugar. Meyer lemons work best as their natural sweetness will let you cut back on the powdered sugar. I usually use 2 medium sized Meyer lemons, but you can use 1 large lemon, or 3 if they're very small. A few tablespoons of powdered sugar usually does the trick.

4. You'll notice that the pancakes "pop" up in the oven. When they're golden brown remove from heat and drizzle with lemon syrup. Enjoy right away!