Ingredients

2cans cannellini beans, drained and rinsed

4thick slices bacon, cut into ¼-inch pieces

4sprigs oregano

4tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3large eggs

1/2cup canned pureed pumpkin

3/4cups milk

2/3cups all-purpose flour

1/2teaspoon salt

Preparation

  1. Preheat oven to 475° F. Place beans, bacon and oregano on a large rimmed baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Place on upper rack in oven and roast 5 minutes. Place a large heavy skillet (cast-iron preferred) on center rack to preheat.
  2. Meanwhile, combine eggs and pumpkin in a medium bowl. Beat mixture with an electric mixer until frothy. Beat in milk, flour and salt for 1 minute or until thoroughly combined.
  3. Carefully remove skillet from oven and add remaining 3 tablespoons oil. Pour in batter and quickly return to the oven. Bake until puffed and golden brown, about 14 minutes. Serve pancake topped with beans and bacon.