• Asher Cusack

Spiced Pumpkin Pancakes with Smoky Apple Salted Caramel Sauce

Spiced Pumpkin Pancakes with Bonfire Apple Salted Caramel Sauce

serves 4 to 6


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


  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.

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