Photo: Caitlin Bensel, Styling: Blakeslee Giles and Audrey Davis
This festive dish is essentially a large pumpkin pancake that is perfectly fitting for your fall brunch spread. Featuring cracked pepper, bacon, and roasted onions, this dish is a unique and savory take on pumpkin spice flavors. Of course, if a sweet pumpkin spice version is more to your liking, the recipe can be adjusted to fit your sweet tooth cravings. Simply omit the black pepper and exchange the bacon and thyme roasted onions for a sweeter topping instead, such as sautéed apples, honey, or powdered sugar.
- Preheat oven to 450°. Place 10-inch cast iron skillet in oven and heat for 25 minutes.
- Meanwhile, blend eggs in a blender, on high speed, for 1 minute. Gradually add milk, 2 Tbsp. melted butter, pumpkin puree and blend for 30 seconds, or until smooth. Add flour, cornstarch, and next 3 ingredients, blending till just combined.
- Remove skillet from oven, add remaining butter, quickly swirling to coat. Pour batter into skillet and bake at 450° 20 minutes, or until puffed and golden brown around the edges.
- Toss arugula with olive oil and lemon juice. Top Pancake with bacon, Thyme Roasted Onion and Arugula. Serve immediately.