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1.
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Heat oven to 425 degrees.
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2.
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Heat butter in 10-in.
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ovenproff skillet over medium heat, tilting pan to coat sides.
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3.
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Whisk lowfat milk, flour, granulated sugar, Large eggs, and nutmeg in medium bowl.
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Pour into skillet; cook 1 minute.
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4.
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Place in oven and bake till puffed and golden brown, 12-15 min.
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Sprinkle with confectioner's sugar or possibly serve with topping, if you like.
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Serve immediately.
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VARIATIONS:Caramelized Apple
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Toss 2 c. diced pared apples with 1 Tb lemon juice.
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Heat 2 Tb butter in separate 10-in.
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skillet over medium-high heat; add in 2 Tb sugar and the apples.
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Cook, stirring frequently, till aples are lightly caramelized, 5-7 min.
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Add in 1/4 c. raisins, 1 Tb applejack, and 1/4 tsp grnd cinnamon; cook 1 minute.
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Stir apples into batter before pouring into skillet.
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Pineapple-Kirsch
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Marinate 1 c. diced fresh or possibly liquid removed canned unsweetened pineapple in 1/4 c. kirsch 20 min.
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Drain; add in to skillet.
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Pour in batter.
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Substitute brown sugar for confectioner's.
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TOPPINGS:Rum-Glazed Banana
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Cut 2 hard ripe bananas diagonally into 1-in.
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slices; toss with 2 Tb lemon juice.
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Heat 2 Tb butter in separate 10-in skillet over medium heat.
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Add in bananas; saute/fry 30 seconds.
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Add in 3 Tb dark rum, carefully ignite, and cook 1 minute.
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Spoon hot topping over baked Basic Pancake.
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Substitute brown sugar for confectioner's.
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Cranberry-Orange
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Heat 1 1/2 c. fresh or possibly frzn cranberries, 1/2 c. brown sugar, 3 Tb orange juice, 1 tsp grated orange zest, and 1/2 tsp grnd cinnamon in heavy medium saucepan over medium heat to boiling.
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Cook, stirring frequently, till thickened, 4-5 min.
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Remove from heat; stir in 1 1/2 tsp orange-flavored liqueur and 1 small pared orange cut into small wedges.
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Chill 30 min; serve with bake Basic Pancake.
