Name: Pumpkin pancakes with salted pecan butterscotch
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 250g pumpkin or squash, peeled, deseeded and chopped into large chunks -; 2 eggs -; 3 tbsp light brown soft sugar -; 25g butter , melted, plus a little for cooking -; 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice) -; 200g plain flour -; 2½ tsp baking powder -; 1 tsp ground cinnamon -; drizzle of flavourless oil , such as sunflower or groundnut, for frying -; ice cream , to serve, or yogurt or crème fraîche -; 50g pecans , roughly chopped -; 50g butter -; 50g light brown soft sugar -; 1 tsp sea salt flakes -; 100ml double cream -

Ingredients for - Pumpkin pancakes with salted pecan butterscotch

1. 250g pumpkin or squash, peeled, deseeded and chopped into large chunks

2. 2 eggs

3. 3 tbsp light brown soft sugar

4. 25g butter , melted, plus a little for cooking

5. 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)

6. 200g plain flour

7. 2½ tsp baking powder

8. 1 tsp ground cinnamon

9. drizzle of flavourless oil , such as sunflower or groundnut, for frying

10. ice cream , to serve, or yogurt or crème fraîche

11. 50g pecans , roughly chopped

12. 50g butter

13. 50g light brown soft sugar

14. 1 tsp sea salt flakes

15. 100ml double cream

How to cook deliciously - Pumpkin pancakes with salted pecan butterscotch

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 – 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 . Stage

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