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  2. pancake recipe

Pumpkin pancakes and salted pecan butterscotch

This tastes even better than it looks, trust us! - by Barbara Northwood
  • 20 May 2019
Pumpkin pancakes and salted pecan butterscotch
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 4
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Pumpkin purée might not seem like the most obvious addition to thick and fluffy pancakes, but it gives them a sweet, nutty flavour and moist texture. Maple syrup would be an acceptable drizzle if you don’t want to go the whole hog with the butterscotch sauce – but I’d really advise that you do!

Ingredients

250g/9oz pumpkin or squash, peeled, deseeded and chopped into large chunks

2 eggs

3 tbsp light brown soft sugar

25g/1oz butter, melted, plus a little for cooking

125ml/4fl oz buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)

200g/7oz plain flour

21/2 tsp baking powder

1 tsp ground cinnamon

drizzle of flavourless oil, such as sunflower or groundnut, for frying

ice cream, to serve, or yogurt or crème fraîche

FOR THE SALTED PECAN BUTTERSCOTCH

50g/2oz pecans, roughly chopped

50g/2oz butter

50g/2oz light brown soft sugar

1 tsp sea salt flakes

100ml/31/2fl oz double cream

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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-ballsized amounts of batter into the pan (see tip, left) – 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.

  5. Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

  • pumpkin recipe
  • mothers day brunch ideas
  • pecan recipe
  • pancake recipe
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  • brunch
  • breakfast of champions
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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