Pumpkin pancakes with salted pecan butterscotch

Name: Pumpkin pancakes with salted pecan butterscotch
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 -

master-recipes.com

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...

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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 -