Pumpkin Pancakes With Vanilla Ice-Cream and Nutella - Genuis recipe

INGREDIENTS

• Pancakes
• 1½ cup butternut quash puree/ pumpkin puree
• 2 large eggs
• 3 tablespoons light brown sugar
• 2 tablespoons butter, melted, plus a little for cooking
• 125ml buttermilk
• 1½ cup all purpose/ plain flour
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• Nutella swirl
• 4 tablespoons Nutella
• 2 tablespoons heavy cream
• vanilla ice cream, to serve

INSTRUCTIONS

1. Peel the squash, take all seeds out and cut into small small chunks. Add to a medium saucepan, add water and boil until soft, but not mushy. Drain the pumpkin well and allow to cool before mashing it.
2. Meanwhile add all pancake ingredients to a large bowl. Using a wooden spoon, mix until everything is well combined to a smooth, thick batter. Add pumpkin puree to the mixture and incorporate well.
3. Transfer mixture to a piping bag and set aside while you make the butterscotch sauce.
4. Heat a large skillet over medium heat, add a bit of butter to the pan and cook pancakes in batches, leaving some space between each pancake. 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. Remove from heat and transfer the cooked pancakes to a tray.
5. To make swirly Nutella, add 4 tablespoons of Nutella and 2 tablespoons of heavy cream to a small saucepan and heat them over low heat, whisking to mix them well.
6. To serve, pile the pancakes onto plates, top with vanilla ice cream and generously pour over the swirly Nutella sauce.