Recipe - Basic Puff Pancake

4 tablespoon (One half stick) unsalted butter
One half cup Milk
One half cup Allpurpose flour
One fourth cup Granulated sugar
2 lg Eggs
1 pn Ground nutmeg
2 tablespoon Confectioner's sugar
(optional)

1. Heat oven to 425 degrees.

2. Melt butter in 10in. 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, 1215 minutes. Sprinkle
with confectioner's sugar or serve with topping, if desired. Serve
immediately.

VARIATIONS:

Caramelized Apple

Toss 2 cups minced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in
separate 10in. skillet over mediumhigh heat; add 2 Tb sugar and the
apples. Cook, stirring frequently, until aples are lightly caramelized, 57
minutes. Add One fourth cup raisins, 1 Tb applejack, and One fourth tsp ground cinnamon;
cook 1 minute. Stir apples into batter before pouring into skillet.

PineappleKirsch

Marinate 1 cup minced 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:

RumGlazed Banana

Cut 2 firm ripe bananas diagonally into 1in. slices; toss with 2 Tb lemon
juice. Melt 2 Tb butter in separate 10in 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.

CranberryOrange

Heat 1 One half cups fresh or frozen cranberries, One half cup brown sugar, 3 Tb
orange juice, 1 tsp grated orange zest, and One half tsp ground cinnamon in
heavy medium saucepan over medium heat to boiling. Cook, stirring
frequently, until thickened, 45 minutes. Remove from heat; stir in 1 1/2
tsp orangeflavored liqueur and 1 small pared orange cut into small wedges.
Refrigerate 30 minutes; serve with bake Basic Pancake.