How to Cook Yummy Pumpkin Pancakes with Salted Butterscotch Sauce

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Pumpkin Pancakes with Salted Butterscotch Sauce 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. Pumpkin pancakes with salted pecan butterscotch. You can have Pumpkin Pancakes with Salted Butterscotch Sauce using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pumpkin Pancakes with Salted Butterscotch Sauce

You need of For the Pancakes:.
Prepare 250 g of pumpkin puree.
It's 2 of medium eggs.
It's 2 tbsp of light muscovado sugar.
You need 120 ml of buttermilk.
Prepare 200 g of self-raising flour.
It's 1 tsp of nutmeg.
It's of For the Butterscotch Sauce:.
You need 75 g of pecans.
Prepare 50 g of butter.
Prepare 50 g of light muscovado sugar.
You need 1/2 tsp of sea salt flakes.
Prepare 100 ml of double cream.

Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes - the perfect brunch to get the weekend off to a sweet start. With Halloween just around the corner we thought we would share this delicious Halloween themed pancake recipe courtesy of BBC Good Food with a scrumption salted pecan butterscotch sauce. 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.

Pumpkin Pancakes with Salted Butterscotch Sauce step by step

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..
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..
Once cooked pile the pancakes on a plate and top with the pecan sauce..

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. Pumpkin Pancakes With Salted Pecan Butterscotch. Squash purée makes a toothsome constituent to a arrange of fat, fluffy pancakes - the perfect brunch to get the weekend off to a afters start. Ou family loves pancakes and with Halloween just around the corner I thought I would share my Halloween inspired pumpkin pancakes.