Pumpkin pancakes with salted pecan butterscotch

Pumpkin pancakes with salted pecan butterscotch

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 25 mins plus cooling

Easy

Serves 4
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

Nutrition and extra info

Nutrition: per serving

  • kcal717
  • fat43g
  • saturates21g
  • carbs68g
  • sugars31g
  • fibre4g
  • protein12g
  • salt2.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pumpkin or squash, peeled, deseeded and chopped into large chunks
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp light brown soft sugar
  • 25g butter, melted, plus a little for cooking
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
  • 200g plain flour
  • 2½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 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 pecans, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light brown soft sugar
  • 1 tsp sea salt flakes
  • 100ml 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-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.

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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lorens_pin
19th Oct, 2015
5.05
Had these fabulous pancakes for Sunday brunch. Lovely autumnal flavours with a savoury twist from the pumpkin. Served with maple syrup - didnt bother with the sauce
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.