For the pancakes|
75ml/⅓ cup milk + 1 tsp apple cider vinegar
120g pumpkin puree
1 ½ tbsp muscovado sugar
1 tbsp butter/margarine, melted
100g/¾ cup + 1 tbsp plain flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ginger
A pinch of salt
For the butterscotch sauce|
50g/½ stick butter
50g/¼ cup muscovado sugar
100ml/½ cup double cream
You will also need
2 slices of thick cut back bacon
A handful of pecans
Note: I used almond milk with 1 tsp of apple cider vinegar to make buttermilk, you can use any milk for this or lemon juice if you don't have vinegar or alternatively you can just stick to buttermilk|
If you're making your own buttermilk, mix the milk and apple cider vinegar together and set aside for 5-10 minutes.
Place all the pancake ingredients into a bowl and whisk together until well combined.
Heat a large frying pan and add a knob of butter if your pan is not non stick.
Spoon roughly a quarter of the batter into the pan and spread out slightly as the batter is quite thick, cook on a low heat until bubbles start to form on top then flip over, cook for a further few minutes until the underneath is golden. Repeat this process until all the batter is gone.
While cooking the pancakes, cut the fat off the bacon and slice up, cook in a heated pan until crispy.
To make the butterscotch sauce, place all the ingredients in a saucepan, bring to a simmer, let bubble for a few minutes then set aside.
Once the pancakes are cooked, stack on a plate, top with bacon and pecans and pour over the sauce.