Pumpkin pancakes with salted pecan butterscotch - Good Food Middle East

Name: Pumpkin pancakes with salted pecan butterscotch - Good Food Middle East
Ingredients: 250g pumpkins 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

www.bbcgoodfoodme.com

Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes – the perfect brunch to get the weekend off to a sweet start

View full recipe on www.bbcgoodfoodme.com

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Ingredients

250g pumpkins 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