Preheat oven to 425 degrees F. Place Butter olive oil in a 10" ovenproof skillet; heat in oven 2 minutes. Tilt pan to coat evenly with oil.
Place eggs, milk, flour, sugar, and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake 17 to 20 minutes or until puffed and lightly browned.
Meanwhile, for topping, heat Butter olive oil in a large skillet over medium heat. Add balsamic vinegar, apples, pears, and sugar; cook 12 to 15 minutes or until fruit is tender, stirring continually.
NOTE: If balsamic and sugar start to boil, reduce heat to low and allow to simmer while fruit becomes tender.
Remove pancake from oven; fill with topping, and serve immediately. If desired, serve with Maple balsamic.
