Baked pancake light and airy

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.

SAUTEED APPLE-PUMPKIN OVEN PANCAKE1/8 teaspoon salt2/3 cup whole milkIn 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.4 large eggsSpoon 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.4 tablespoons packed light brown sugar, dividedRemove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.Start to finish: 40 minutes (15 minutes active)1 1/2 teaspoons cinnamon, divided3 tablespoons butter, dividedServings: 6 to 8In 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.1 teaspoon vanilla extract(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)2/3 cup canned pumpkin2/3 cup all-purpose flour4 large apples, peeled, cored and cut into 3/8-inch slicesPowdered sugar, for dusting

(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)