Baked pancake merges pumpkin, apple flavors
Posted on Wednesday, October 1, 2008
URL: http://www.nwanews.com/adg/Food/238974/
Be sure to serve this light, baked pancake as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes. Sauteed Apple-Pumpkin
Oven Pancake 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 use 4 tablespoons packed light brown sugar, divided use 3 tablespoons butter, divided use 4 large apples, peeled, cored and cut into 3 / 8-inch slices Confectioners’ sugar, for dusting
Heat 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 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 mediumhigh heat, melt 2 tablespoons of the butter.
Add apples and saute until just tender, 5 to 7 minutes.
Sprinkle with remaining 2 tablespoons of brown sugar and remaining 1 / 2 teaspoon of the cinnamon. Stir to coat apples, then remove skillet from heat.
Remove cast-iron skillet from oven and add remaining 1 tablespoon of butter, tilting to coat bottom of skillet.
Spoon sauteed apples over bottom of skillet. Pour batter over hot apples.
Bake until puffed and golden brown, 20 to 25 minutes. Dust with confectioners’ sugar and serve immediately.
Makes 6 to 8 servings. Recipe adapted from A Harvest of Pumpkins and Squash by Lou Seibert Pappas (Chronicle Books, 2008 ).