“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:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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