Spiced Pumpkin Pancakes with Smoky Apple Salted Caramel Sauce

Spiced Pumpkin Pancakes with Bonfire Apple Salted Caramel Sauce

serves 4 to 6

Ingredients

For the pancakes

2 cups roasted & mashed or canned pumpkin

1¼ cups plain flour

1 teaspoon baking powder

¼ cup oats

1 tablespoon cinnamon

¼ teaspoon black pepper

A small slice of ginger

For the sauce

¼ cup butter of choice (I used a dairy free block)

1 cup golden caster sugar

½ cup apple juice or cider (I used a pressed cloudy apple juice)

2 teaspoons smoked sea salt

Method

1. Blend all of the pancake ingredients together, adding enough water to make a thick batter.

2. Add all of the sauce ingredients except the salt to a heavy-bottom pan over a medium heat.

3. Cook the sauce until thickened and golden.

4. Stir in the salt and set aside the sauce.

5. Heat a non-stick pan over a medium heat, greasing if neccassary.

6. Fry the pancakes, flipping only once firmed up and browned on one side.

7. Serve the pancakes topped with the sauce.