Pumpkin Pancakes With Salted Pecan Butterscotch Recipes

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PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH



Pumpkin pancakes with salted pecan butterscotch image

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

Provided by Cassie Best

Categories     Breakfast, Brunch, Treat

Time 45m

Number Of Ingredients 15

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

Steps:

  • 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 time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
  • Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
  • Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
  • Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
  • Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

Nutrition Facts : Calories 717 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2.6 milligram of sodium

HELEN'S PRICELESS PUMPKIN PANCAKES



Helen's Priceless Pumpkin Pancakes image

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Provided by Montana Mike

Categories     Breakfast and Brunch     Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ¼ cups buttermilk
¾ cup pumpkin puree
4 large eggs, separated
¼ cup white sugar
¾ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 ⅓ cups cake flour
1 ¾ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  • Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  • Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.

Provided by firegirl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 ½ cups whole wheat pastry flour
½ cup multigrain hot cereal (uncooked)
1 ½ teaspoons baking powder
2 eggs
1 cup milk
¾ cup pureed pumpkin
¾ cup plain yogurt
2 teaspoons vanilla extract
⅓ cup white sugar
½ teaspoon salt
¾ cup finely chopped pecans

Steps:

  • In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
  • In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

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