4 tb (1/2 stick) unsalted butter 2 lg Eggs
1/2 c Milk 1 pn Ground nutmeg
1/2 c All-purpose flour 2 tb Confectioner’s sugar
1/4 c Granulated 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 confectioner’s 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 confectioner’s.
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 confectioner’s.
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.
Yields
6 servings