*  Exported from  MasterCook  *
 
                             BASIC PUFF PANCAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast                        Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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           Confectioner’s 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.
  
 
 
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