When pumpkins were first showing up on our CSA this fall I ordered two "pie pumpkins" in consecutive weeks then roasted them both at the same. After they were pureed I used one to make pumpkin ice cream and then portioned the rest into 1 cup baggies for the freezer. Like so:
Sauteed Apple-Pumpkin Oven Pancake from A Harvest of Pumpkins and Squash, online at recipegirl.com
Yield: 4 to 6 servings | Prep Time: 30 min Cook Time: 30 min
Ingredients*
3 Tablespoons butter, divided
4 large apples such as Granny Smith, Gala, or Golden Delicious, peeled, cored and cut into 3/8-inch slices
4 Tablespoons firmly packed light brown sugar, divided
1 1/2 teaspoons ground cinnamon, divided
4 large eggs
2/3 cup canned, unsweetened pure pumpkin purée
2/3 cup whole milk
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
powdered sugar for dusting
4 large apples such as Granny Smith, Gala, or Golden Delicious, peeled, cored and cut into 3/8-inch slices
4 Tablespoons firmly packed light brown sugar, divided
1 1/2 teaspoons ground cinnamon, divided
4 large eggs
2/3 cup canned, unsweetened pure pumpkin purée
2/3 cup whole milk
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
powdered sugar for dusting
*I cut everything in half to serve just Patrick and myself for brunch
Directions
Preheat oven to 425°F.
In a large skillet, melt 2 Tablespoons of the butter over medium-high heat. Add the apples and sauté just until tender, 5 to 7 minutes. Sprinkle with 2 Tablespoons of the sugar and 1/2 teaspoon of the cinnamon and stir to coat the apples. Remove from heat.
Place 10 or 11-inch round soufflé or casserole dish in the oven to heat for 5 minutes. Carefully remove the dish from the oven, add the remaining 1 Tablespoon of butter, and tilt the dish to coat the bottom. Spoon the sautéed apples over the bottom of the dish.
In a blender, combine the eggs, pumpkin, milk, flour, the remaining 2 Tablespoons sugar and 1 teaspoon cinnamon, the vanilla, and the salt and blend for a few seconds, just to incorporate. Scrape down the sides of the jar and blend again to incorporate.
Pour the batter over the hot apples. Bake until puffed and golden brown, 20 to 25 minutes. Dust with powdered sugar and serve immediately.
Preheat oven to 425°F.
In a large skillet, melt 2 Tablespoons of the butter over medium-high heat. Add the apples and sauté just until tender, 5 to 7 minutes. Sprinkle with 2 Tablespoons of the sugar and 1/2 teaspoon of the cinnamon and stir to coat the apples. Remove from heat.
Place 10 or 11-inch round soufflé or casserole dish in the oven to heat for 5 minutes. Carefully remove the dish from the oven, add the remaining 1 Tablespoon of butter, and tilt the dish to coat the bottom. Spoon the sautéed apples over the bottom of the dish.
In a blender, combine the eggs, pumpkin, milk, flour, the remaining 2 Tablespoons sugar and 1 teaspoon cinnamon, the vanilla, and the salt and blend for a few seconds, just to incorporate. Scrape down the sides of the jar and blend again to incorporate.
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| I was able to use the single server mixing container with our Ninja blender for the batter... saved on cleanup! |
I personally thought the apples would have been better served as a topping for the pancake rather than baked in it. Patrick, however, would not change anything if we made it again.
Quick "Registry 101" shout out here for our cookbook stand. It seems everywhere I look these days I see a cookbook stand for sale and I would definitely recommend one if you use cookbooks often. When Patrick and I selected ours we wanted one that would fold up so we could store it out of the way (and not have it taking up permanent counter space) and we also liked the ones that featured the plexiglass panel to protect the book.
Your brunches are delicious (I have been included on a few ). This one sounds delicious, too.
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