Hands On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4
Photo: Caitlin Bensel, Styling: Blakeslee Giles and Audrey Davis

How to Make It

Step 1

  • Preheat oven to 450°.  Place 10-inch cast iron skillet in oven and heat for 25 minutes.
  • Step 2

  • 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.
  • Step 3

  • 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.
  • Step 4

  • Toss arugula with olive oil and lemon juice. Top Pancake with bacon, Thyme Roasted Onion and Arugula. Serve immediately.
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