Recipe: At Home Pumpkin Pancakes with Salted Butterscotch Sauce

**Recipe: At Home Pumpkin Pancakes

with Salted Butterscotch Sauce** Delicious, fresh and tasty.

Pumpkin Pancakes

with Salted Butterscotch Sauce. Pumpkin Pancakes Are Perfect For Fall And Holiday Breakfast. 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.

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.

You can have Pumpkin Pancakes

with Salted Butterscotch Sauce using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pumpkin Pancakes

with Salted Butterscotch Sauce

1. Prepare of For the Pancakes:.

2. It’s 250 g of pumpkin puree.

3. You need 2 of medium eggs.

4. It’s 2 tbsp of light muscovado sugar.

5. It’s 120 ml of buttermilk.

6. Prepare 200 g of self-raising flour.

7. Prepare 1 tsp of nutmeg.

8. You need of For the Butterscotch Sauce:.

9. You need 75 g of pecans.

10. You need 50 g of butter.

11. It’s 50 g of light muscovado sugar.

12. You need 1/2 tsp of sea salt flakes.

13. Prepare 100 ml of double cream.

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, yoghurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

Transfer to a jug or piping bag and set aside while you make the butterscotch.

For the Salted Caramel Sauce: BRING maple syrup to a boil in a sauce pan over med to med/low heat.

Pumpkin Pancakes

with Salted Butterscotch Sauce step by step

1. 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. 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..

The syrup should coat the back of the spoon.

Pumpkin Pancakes with Caramel Pecan Sauce - delicious Autumn pancakes smothered with caramel sauce and chopped pecans.

Alternatively, you can use dulce de leche.

I love weekends for many reasons, especially because that's when I have time to make something special for breakfast, such as these pumpkin pancakes with caramel sauce and pecans.

Pumpkin Pancakes with Salted Pecan Caramel Sauce Recipe.