Puffed Meyer Lemon Pancakes

Prep: 25 minutes
Cook: 20 min
Serves 4 to 6

2 to 3 ripe Meyer lemons, sliced thinly, oh so thinly
½ cup butter
3 eggs
½ cup milk
½ cup all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
½ cup packed brown sugar
2 teaspoons ground cinnamon
Juice of one lemon

Preheat oven to 450 degrees Fahrenheit. In a 10-inch skillet heat half the butter over medium-high heat until melted. Add the lemons and cook until softened and delectable, about five minutes. Keep warm.

In a large bowl whisk together eggs, milk, flour, vanilla, and salt until well combined. Pour over lemon mixture in skillet. Place skillet in the preheated oven and bake 10 to 12 minutes or until puffed and browned. Remove from oven.

Melt the remainder of the butter. Combine brown sugar and cinnamon in a small bowl. Pour the melted butter over the pancake and then sprinkle with the brown-sugar mixture. Return to oven and bake 5 minutes more or until sugar has caramelized. Remove from oven and drizzle lemon juice over top. Cut into wedges and serve immediately.

(If you have crême fraiche, that’s divine on top! Can also use plums or apples in place of or in addition to Meyer lemons.)

(I tried to get a photo, but the hordes descended faster than I could grab a camera or my phone!)