Pumpkin and apples wed well in oven pancake

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.

4 large eggs

⅔ cup canned pumpkin

⅔ cup whole milk

⅔ cup all-purpose flour

1 teaspoon vanilla extract

⅛ teaspoon salt

1½ teaspoons cinnamon, divided

4 tablespoons packed light brown sugar, divided

3 tablespoons butter, divided

4 large apples, peeled, cored and cut into -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 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 20-25 minutes. Dust with powdered sugar and serve immediately.

Serves six to eight.

Adapted from "A Harvest of Pumpkins and Squash" by Lou Seibert Pappas (2008 Chronicle Books)