- For the pumpkin flapjacks:
- 150 g pumpkin, peeled and cut into chunks
- 140 g self-raising flour
- 1 t baking powder
- 1 cup buttermilk
- 2 t ground cinnamon
- 1 free-range egg yolk
- 1 t sugar
- 2 free-range egg whites, beaten
- 2 T canola oil
- 100 g treacle sugar
- For the butterscotch sauce:
- 2/3 cup cream
- 50 g butter
- 155 g dark sugar
- 2 t vanilla extract
To make the pumpkin flapjacks: Bring a saucepan of water to a boil, then add the pumpkin and cook for 5 to 10 minutes, or until tender. Drain then pulse using a hand blender.
Sift the flour and baking powder into a large bowl and add the buttermilk, ½ t cinnamon, the egg yolk and sugar. Whisk to combine. Add the puréed pumpkin and fold in the egg whites to form a pale, thick batter.
Place a nonstick pan over a medium heat and add a drizzle of canola oil. When hot, ladle in spoonfuls of the batter and fry on each side until golden brown and puffed up. Combine the remaining cinnamon with the treacle sugar and set aside.
To make the butterscotch sauce: Add all the ingredients to a heavy-based saucepan over a low heat and cook until the butter has melted and the mixture has combined. Leave to simmer gently for 10 minutes, or until thick and glossy.
To serve: Spoon the butterscotch sauce over the golden flapjacks and serve with the cinnamon-treacle sugar.
Per serving: 2525.7 kJ, 9.9 g protein, 29.5 g fat, 77.6 g carbs