Pumpkin pancakes with salted pecan butterscotch recipe | Good Food

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