SAUTEED APPLE-PUMPKIN OVEN PANCAKE

SAUTEED APPLE-PUMPKIN OVEN PANCAKE image

Yield 6-8 servings

Number Of Ingredients 11

4 large eggs
2/3C canned pumpkin
2/3C whole milk
2/3C all-purpose flour
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 tsp. cinnamon, divided
4 T packed light brown sugar, divided
3 T butter, divided
4 large apples, peeled, cored, and cut into 3/8 inch slices
Powdered sugar, for dusting

Steps:

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 ovenand 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.