How to Make Yum-Yum Pumpkin Pancakes with Salted Butterscotch Sauce

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Pumpkin Pancakes with Salted Butterscotch Sauce

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We hope you got insight from reading it, now let's go back to pumpkin pancakes with salted butterscotch sauce recipe. You can cook pumpkin pancakes with salted butterscotch sauce using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Pumpkin Pancakes with Salted Butterscotch Sauce:

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

Instructions to make Pumpkin Pancakes with Salted Butterscotch Sauce:

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..