4 tb (1/2 stick) unsalted butter
1/2 c  Milk
1/2 c  All-purpose flour
1/4 c  Granulated sugar
2 lg Eggs
1 pn Ground nutmeg
2 tb Confectioners 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 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.