Preheat oven to 425 for popovers or pop-cakes. Let pan heat as oven preheats.

Mix all well and let it sit until the oven is ready. This get the flour well hydrated.

Popovers - Put a little butter (oil ok) in the bottom of each hole -- if you have a silicone brush, brush it up the sides a bit (I use a Petite Popover pan by Nordic Ware. It is heavy aluminum so holds heat well. 1 egg mix fills 6 of its 12 holes. I like the smaller popovers). Fill each hole about half full.

Pop-Cakes - Butter (or oil) cast iron skillet. Pour in 1 egg of batter to a 7-10" pan. When done, top with lemon juice and powdered sugar, strawberries or whatever you want.

Bake till puffy. Petite popovers take 15-17 minutes. The skillet may take 15-20.

Decorate at will -- sweet or savory! You can even inject them with fluffy goodness.

For savory pancakes butter a skillet and place scant 1/4 cup in skillet. Cook over moderate heat. When bottom is golden, turn.

Will keep in a warm oven.

Fill with a creamy chicken, seafood, beef or veggie filling.