- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 717
- Fat Content: 43g
- Saturated Fat Content: 21g
- Carbohydrate Content: 68g
- Sugar Content: 31g
- Fiber Content: 4g
- Protein Content: 12g
- Sodium Content: 2.6g
Pumpkin pancakes with salted pecan butterscotch
- pumpkin - 250g pumpkin or squash, peeled, deseeded and chopped into large chunks
- egg - 2 eggs
- light-brown-soft-sugar - 3 tbsp light brown soft sugar
- butter - 25g butter, melted, plus a little for cooking
- buttermilk - 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
- plain-flour - 200g plain flour
- baking-powder - 2 1/2 tsp baking powder
- ground-cinnamon - 1 tsp ground cinnamon
- oil - drizzle of flavourless oil, such as sunflower or groundnut, for frying
- ice-cream - ice cream, to serve, or yogurt or creme fraiche
- pecan - 50g pecans, roughly chopped
- butter - 50g butter
- light-brown-soft-sugar - 50g light brown soft sugar
- sea-salt - 1 tsp sea salt flakes
- double-cream - 100ml double cream
- Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
- Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
- Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
- Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan (see tip below) - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
- Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or creme fraiche, and pour over the salted pecan butterscotch sauce.
Caramel recipe for 4 people, takes only 25 mins; recipe has pumpkin, egg, light brown soft sugar, butter, buttermilk, plain flour, baking powder, ground cinnamon, oil, ice cream, pecan, butter, light brown soft sugar, sea salt and double cream.