Be sure to serve this light, baked pancake from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash" as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes.
SAUTEED APPLE-PUMPKIN OVEN PANCAKE
Start to finish: 40 minutes (15 minutes active)
Servings: 6 to 8
- 4 large eggs
- 2/3 cup canned pumpkin
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 teaspoons cinnamon, divided
- 4 tablespoons packed light brown sugar, divided
- 3 tablespoons butter, divided
- 4 large apples, peeled, cored and cut into 3/8-inch slices
- Powdered sugar, for dusting
Heat the oven to 425 F. Place a large cast-iron skillet or a 10- or 11-inch round souffle or casserole dish in the oven to heat.
In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and 1/2 teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.
