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We hope you got benefit from reading it, now let's go back to pumpkin pancakes with salted butterscotch sauce recipe. You can have pumpkin pancakes with salted butterscotch sauce using 13 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Pumpkin Pancakes with Salted Butterscotch Sauce:
- Get of For the Pancakes:.
- Get 250 g of pumpkin puree.
- Use 2 of medium eggs.
- You need 2 tbsp of light muscovado sugar.
- Prepare 120 ml of buttermilk.
- Provide 200 g of self-raising flour.
- Get 1 tsp of nutmeg.
- Take of For the Butterscotch Sauce:.
- Provide 75 g of pecans.
- Take 50 g of butter.
- Use 50 g of light muscovado sugar.
- Prepare 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..
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