1 (7 inch) oven-safe bowl per pancake
2 tbsp. butter, melted, per pancake
1/4 c. flour
1/4 c. milk
1 egg
1/4 tsp. salt
1 heaping tsp. sugar
Dash of nutmeg

Mix the flour, milk, egg, salt, sugar and nutmeg into a batter with a whisk or fork. Do not use a mixer. Spray each bowl with non-stick cooking spray and pour in melted butter. Pour in 1/2 cup batter. Bake at 425 degrees for 15 to 20 minutes. Serve with much powdered sugar and lemon wedges.