Be sure to serve this light and airy, sauteed apple-pumpkin pancake, adapted from Lou Seibert Pappas' A

Be sure to serve this light, baked pancake adapted 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.

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

4 tablespoons packed light brown sugar, divided

3 tablespoons butter, divided

4 large apples, peeled, cored and cut into 3/8-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 1/2 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 to 25 minutes. Dust with powdered sugar and serve immediately. Serves 6-8.