Instructions: 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 confectioners 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 confectioners.

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 confectioners.

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.