Zutaten für Sauteed Apple Pumpkin Oven Pancake
- 2 large eggs
- Canned Pumpkin
- Whole Milk
- All Purpose Flour
- Vanilla Extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- Light Brown Sugar
- 3 tablespoons butter
- 2 medium apples, peeled, cored, and sliced
- Powdered sugar, for dusting
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Zubereitung von Sauteed Apple Pumpkin Oven Pancake
- Preheat oven to 425°F (220°C).
- Place a large (10-12 inch) cast-iron skillet in the oven while it preheats.
- In a blender, combine 2 large eggs, 1 cup pumpkin puree, 1 cup milk (dairy or non-dairy), 1 cup all-purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 2 tablespoons brown sugar.
- Blend on low speed for a few seconds until just combined. Scrape down the sides and blend again briefly to ensure everything is incorporated.
- Set aside.
- In a separate large skillet over medium-high heat, melt 2 tablespoons butter.
- Add 2 medium apples, peeled, cored, and sliced, and sauté until tender, about 5-7 minutes.
- Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon.
- Stir to coat the apples evenly and remove from heat.
- Carefully remove the hot cast-iron skillet from the oven. Add 1 tablespoon butter, tilting to coat the bottom.
- Spoon the sauteed apples into the bottom of the cast-iron skillet, spreading evenly.
- Pour the batter over the hot apples.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Dust with powdered sugar and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
105g
Fat
26g
Carbs
14g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pancakes And Waffles Breakfast Fruit American Oven Holiday Event Kid Friendly Stove Top Dietary Christmas Thanksgiving Low Sodium Low Calorie Low In Something Apples Brunch Equipment Number Of Servings
