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
4large eggs
2/3cup canned pumpkin
2/3cup whole milk
2/3cup all-purpose flour
1teaspoon vanilla extract
1/8teaspoon salt
11/2teaspoons cinnamon, divided
4tablespoons packed light brown sugar, divided
3tablespoons butter, divided
4large apples, peeled, cored and cut into 3/8-inch slices
Powdered sugar, for dusting
Heat the oven to 425 degrees. 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.
Remove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.
Spoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20 to 25 minutes. Dust with powdered sugar and serve immediately.
Makes 6 to 8 servings.
Adapted from Lou Seibert Pappas’ “A Harvest of Pumpkins and Squash”
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