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Friday, 30 October 2015

Pumpkin Pancakes with Bacon, Pecans & Butterscotch Sauce

I just got my head screwed on straight and realised it's November in two days TWO DAYS! It’s like I blinked and October is over and now I'm having a mini meltdown because there are so many things to do and such little time to just enjoy the excitement of Christmas coming. Its school photography season so I’ve been what feels like ridiculously busy the past couple of weeks. It might be a little manic this year but I actually really enjoy school photography season although maybe that’s because I only have to deal with all the spreadsheets, order forms and photo packing for a couple weeks out of the year. Having to deal with all that on a daily basis sounds horrendous. I spent the beginning of my week editing and re-sizing hundreds of photos, is it inappropriate to mention I had to edit bogies that were dripping out of someone’s nose. So it might be Friday but better late than never right? Because this idea has been running round my head for over a month and only now have I got around to making it. This is pretty much the perfect autumn breakfast, although I will say I'm usually entirely too sleepy to make pancakes in the morning but at least I can fantasise about it.
For the pancakes
75ml/⅓ cup milk + 1 tsp apple cider vinegar
120g pumpkin puree
1 egg
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.

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