Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb 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 Confectioner's sugar (optional)
Heat oven to 425°F.
Melt butter in 10" ovenproof skillet over medium heat, tilting pan
to coat sides.
Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium
bowl. Pour into skillet; cook 1 minute.
Place in oven and bake until puffed and golden, 12 to 15 minutes.
Sprinkle with confectioner's sugar or serve with topping, if
desired. Serve immediately.
Caramelized Apple:
Toss 2 cups diced pared apples with 1 tb lemon juice. Melt 2 tb
butter in separate 10" skillet over medium-high heat; add 2 tb
sugar and the apples. Cook, stirring frequently, until aples are
lightly caramelized, 5 to 7 minutes. Add 1/4 cup raisins, 1 tb
applejack, and 1/4 ts 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.
Rum Glazed Banana Topping:
Cut 2 firm ripe bananas diagonally into 1" slices; toss with 2 tb
lemon juice. Melt 2 tb butter in separate 10" 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 Topping:
Heat 1-1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar,
3 tb orange juice, 1 ts grated orange zest, and 1/2 ts ground
cinnamon in heavy medium saucepan over medium heat to boiling.
Cook, stirring frequently, until thickened, 4 to 5 minutes. Remove
from heat; stir in 1-1/2 ts orange-flavored liqueur and 1 small
pared orange cut into small wedges. Refrigerate 30 minutes; serve
with bake Basic Pancake.
