Categories: Breakfast, Breads 
      Yield: 6 servings 
  
      4 tb (1/2 stick) unsalted butter         2 lg Eggs 
    1/2 c  Milk                                1 pn Ground nutmeg 
    1/2 c  All-purpose flour                   2 tb Confectioner's sugar 
    1/4 c  Granulated sugar                         -(optional) 
  
  1.  Heat oven to 425 degrees. 
   
  2.  Melt butter in 10-in. ovenproff skillet over medium heat, tilting pan 
  to coat sides. 
   
  3.  Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl. 
  Pour into skillet;  cook 1 minute. 
   
  4.  Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle 
  with confectioner's sugar or serve with topping, if desired. Serve 
  immediately. 
   
  VARIATIONS: 
   
  Caramelized Apple 
   
  Toss 2 cups diced pared apples with 1 Tb lemon juice.  Melt 2 Tb butter in 
  separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the 
  apples.  Cook, stirring frequently, until aples are lightly caramelized, 
  5-7 minutes.  Add 1/4 cup raisins, 1 Tb applejack, and 1/4 tsp ground 
  cinnamon; cook 1 minute.  Stir apples into batter before pouring into 
  skillet. 
   
  Pineapple-Kirsch 
   
  Marinate 1 cup diced fresh or drained canned unsweetened pineapple in 1/4 
  cup kirsch 20 minutes.  Drain; add to skillet. Pour in batter. Substitute 
  brown sugar for confectioner's. 
   
  TOPPINGS: 
   
  Rum-Glazed Banana 
   
  Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon 
  juice.  Melt 2 Tb butter in separate 10-in skillet over medium heat. Add 
  bananas; saute 30 seconds.  Add 3 Tb dark rum, carefully ignite, and cook 1 
  minute.  Spoon warm topping over baked Basic Pancake. Substitute brown 
  sugar for confectioner's. 
   
  Cranberry-Orange 
   
  Heat 1 1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 3 Tb 
  orange juice, 1 tsp grated orange zest, and 1/2 tsp ground cinnamon in 
  heavy medium saucepan over medium heat to boiling. Cook, stirring 
  frequently, until thickened, 4-5 minutes.  Remove from heat; stir in 1 1/2 
  tsp orange-flavored liqueur and 1 small pared orange cut into small wedges. 
  Refrigerate 30 minutes; serve with bake Basic Pancake.