Name: Cozy Pumpkin Pancakes with Salted Caramel
Prep time: 9 min
Cook time: 30 min
Total time: 42 min
Yield: 2
Cuisine: American
Ingredients: 2 gram Himalayan Pink Salt; 300 gram Granulated Sugar; 100 gram Fine spelt flour; 5 milliliter Sunflower Oil; 180 gram Pumpkin Puree; 20 milliliter Water; 250 milliliter Whipping Cream 33%; 125 gram Water; 250 milliliter Fresh Whole Milk (3.5% Fat); 1 piece Chicken Eggs; 1 gram Vanilla Extract; 50 gram Peeled Hazelnuts; 1 gram Ground Cardamom; 1 gram Ground Cinnamon; 1 gram Salt

Step-by-step method

Let’s cook

At a glance

You're looking at a cozy autumn breakfast that comes together in just over half an hour. The trickiest part is making the salted caramel from scratch—watch it carefully as it caramelizes, then slowly whisk in the warm cream so it stays silky smooth. Once that's done, whipping up the pumpkin pancake batter is straightforward, and you'll have fluffy, spiced pancakes ready to serve with homemade fromage frais, that gorgeous caramel, and a sprinkle of nuts.

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Make the salted caramel

Put the water and granulated sugar straight into a saucepan. Let it caramelize over low heat, stirring occasionally.

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250 gram
Granulated Sugar

20 milliliter
Water
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Pour in the cream

Take the pan off the heat and, stirring constantly, slowly pour in the warm cream. If the cream doesn't blend in easily and the caramel seems to separate, you'll end up with a thick caramel - if that happens, just put it back over low heat for a moment to warm through.

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250 milliliter
Whipping Cream 33%
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Season to taste

Then add the salt and vanilla essence.

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2 gram
Himalayan Pink Salt

1 gram
Vanilla Extract

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Pancake batter

Whisk the sugar, eggs and oil together in a glass bowl.

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50 gram
Granulated Sugar

1 piece
Chicken Eggs

5 milliliter
Sunflower Oil
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Thin batter

Gradually add the remaining ingredients and mix well. You should end up with a fairly thin batter - that's exactly what you want.

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1 gram
Salt

1 gram
Ground Cardamom

1 gram
Ground Cinnamon

125 gram
Water

100 gram
Fine spelt flour

250 milliliter
Fresh Whole Milk (3.5% Fat)

180 gram
Pumpkin Puree
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Fry in a pan

Ladle the batter onto a hot pan, cook for about a minute, then flip after about two minutes.
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Serving

Top with homemade fromage frais (you'll find the recipe on my profile), caramel and nuts.

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50 gram
Peeled Hazelnuts

Step-by-step method

At a glance

Make the salted caramel

For this step

Pour in the cream

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Season to taste

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Pancake batter

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Thin batter

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Fry in a pan

Serving

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Pumpkin Pancakes with Salted Caramel

Ingredients — what you'll need

About this recipe

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