with Salted Butterscotch Sauce
For the pancakes:
250g pumpkin puree (see my butternut squash scone recipe)
2 medium eggs
2 tbsp light muscovado sugar
200g self-raising flour
1 tsp nutmeg
For the butterscotch sauce:
50g light muscovado sugar
1/2 tsp sea salt flakes
100ml double cream
1. Start by making the butterscotch sauce. Add the butter, sugar, salt, and cream to the pan, bring to a simmer over a medium heat, allow the sauce to bubble gently for a few minutes until you have a smooth shiny sauce, stir through the pecans, then set the sauce aside.
2. Add all of the dry pancake ingredients into a large bowl. break the eggs into a jug with the buttermilk and stir to combine. slowly add the wet ingredients into the dry ingredients whilst whisking the mixture, I prefer to use an electric mixer, but you can make the batter by hand.
3. Heat a heavy-based frying pan on
a medium-high heat, Add the batter making pancakes the desired size, but the batter will spread so make sure to allow room for that. When bubbles appear on the surface of the pancake, flip over the pancake, usually, it takes 2-3 mins per side.
4. Once cooked pile the pancakes on a plate and top with the pecan sauce.