Pumpkin Pancakes with Salted Butterscotch Sauce.
You can cook Pumpkin Pancakes with Salted Butterscotch Sauce using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pumpkin Pancakes with Salted Butterscotch Sauce
- It's of For the Pancakes:.
- Prepare of pumpkin puree.
- It's of medium eggs.
- Prepare of light muscovado sugar.
- It's of buttermilk.
- It's of self-raising flour.
- It's of nutmeg.
- Prepare of For the Butterscotch Sauce:.
- You need of pecans.
- It's of butter.
- Prepare of light muscovado sugar.
- It's of sea salt flakes.
- You need of double cream.
Pumpkin Pancakes with Salted Butterscotch Sauce instructions
- 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..
