Pop these pancakes into an oven

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”