| 1 | Heat oven to 425 degrees. |
| 2 | Melt butter in 10-in. |
| 3 | Ovenproff skillet over medium heat, tilting pan to coat sides. |
| 4 | Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl. |
| 5 | Pour into skillet; cook 1 minute. |
| 6 | Place in oven and bake until puffed and golden, 12-15 minutes. |
| 7 | Sprinkle with confectioner"s sugar or serve with topping, if desired. |
| 8 | Serve immediately. |
| 9 | Variations: caramelized apple toss 2 cups diced pared apples with 1 tb lemon juice. |
| 10 | Melt 2 tb butter in separate 10-in. |
| 11 | Skillet over medium-high heat; add 2 tb sugar and the apples. |
| 12 | Cook, stirring frequently, until aples are lightly caramelized, 5-7 minutes. |
| 13 | Add ?cup raisins, 1 tb applejack, and ?tsp ground cinnamon; cook 1 minute. |
| 14 | Stir apples into batter before pouring into skillet. |
| 15 | Pineapple-kirsch marinate 1 cup diced fresh or drained canned unsweetened pineapple in ?cup kirsch 20 minutes. |
| 16 | Drain; add to skillet. |
| 17 | Pour in batter. |
| 18 | Substitute brown sugar for confectioner"s. |
| 19 | Toppings: rum-glazed banana cut 2 firm ripe bananas diagonally into 1-in. |
| 20 | Slices; toss with 2 tb lemon juice. |
| 21 | Melt 2 tb butter in separate 10-in skillet over medium heat. |
| 22 | Add bananas; saute 30 seconds. |
| 23 | Add 3 tb dark rum, carefully ignite, and cook 1 minute. |
| 24 | Spoon warm topping over baked basic pancake. |
| 25 | Substitute brown sugar for confectioner"s. |
| 26 | Cranberry-orange heat 1 ?cups fresh or frozen cranberries, ?cup brown sugar, 3 tb orange juice, 1 tsp grated orange zest, and ?tsp ground cinnamon in heavy medium saucepan over medium heat to boiling. |
| 27 | Cook, stirring frequently, until thickened, 4-5 minutes. |
| 28 | Remove from heat; stir in 1 ?tsp orange-flavored liqueur and 1 small pared orange cut into small wedges. |
| 29 | Refrigerate 30 minutes; serve with bake basic pancake |
