Sauteed Apple-Pumpkin Oven Pancake

This baked pancake should be served as soon as it comes out of the oven. Cast-iron skillets work very well with baked pancakes. Recipe is adapted from "A Harvest of Pumpkins and Squash" by Lou Seibert Pappas.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 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
• 4  tablespoons light brown sugar, packed and divided
• 3  tablespoons butter, divided
• 4  large apples, peeled, cored and cut into 3/8-inch slices
•  powdered sugar, for dusting

Directions

1. Heat oven to 425 degrees F.
2. Place a large cast-iron skillet in the oven to heat.
3. In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 t of the cinnamon and 2 T of the brown sugar.
4. Blend for a few seconds to just mix the ingredients.
5. Scrape the sides and blend again to incorporate.
6. Set aside.
7. In large skillet over medium-high heat, melt 2 T of the butter.
8. Add the apples and saute until just tender, about 5-7 minutes.
9. Sprinkle with remaining 2 T brown sugar and 1/2 t of the cinnamon.
10. Stir to coat the apples, then remove the skillet from the heat.
11. Remove the cast-iron skillet from the oven and add the remaining 1 T of butter, tilting to coat the bottom.
12. Spoon the sauteed apples over the bottom of the cast-iron skillet.
13. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20-25 minutes.
14. Dust with powdered sugar and serve immediately.