For this week’s recipe, we’ve found a great pumpkin pancake & pecan butterscotch dish. Full of rich flavours like pumpkin, pecan and butterscotch, this recipe is perfect for a sweet start or an indulgent dessert. If you’re a fan of pancakes you’ll love these.
Here’s what you’ll need…
1 cup pumpkin or squash, peeled, deseeded and chopped into large chunks
3 tbsp light brown soft sugar
5 tsp butter, melted, plus a little for cooking
½ cup buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
1 ¼ cups plain flour
2 ½ tsp baking powder
1 tsp ground cinnamon
A drizzle of flavourless oil, such as sunflower or groundnut, for frying
Ice cream, to serve, or yoghurt or crème fraiche
For the salted pecan butterscotch…
¼ cup pecans, roughly chopped
4 tbsp butter
¼ cup light brown soft sugar
1 tsp sea salt flakes
¼ cup + 3 tbsp double cream
Here’s what you’ll need to do…
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 2. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
3.Once cool put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt.
4.Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients).
5.Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
6.Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside.
7.Add the butter, sugar, salt and cream to the pan.
8.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.
9.Heat a knob of butter and a drizzle of oil in a large frying pan.
10.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.
11.When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan.
12.Cook over 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.
13.Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
14.Once cooked, pile the pancakes onto plates. Top with ice cream, yoghurt or crème fraîche, and pour over the salted pecan butterscotch sauce