Heat oven to 425 degrees.
Melt butter in 10-in. ovenproff 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, 12-15 minutes. Sprinkle with confectioner's sugar or serve with topping, if desired. Serve immediately.
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.
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.
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.
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.