Pop these pancakes into an oven

  • Associated Press
  • Wednesday, October 15, 2008 2:32pm
  • Life

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.


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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