Cook on George Foreman Grill and Griddle

  1. For the butterscotch sauce: Add all ingredients to a pan and bring to the boil. Simmer for 3-4 minutes stirring occasionally making sure all ingredients are well mixed together. Set aside.
  2. For the Chantilly cream: Place the cream into a bowl and whisk until soft peaks are formed. Sift in the icing sugar then fold into the cream along with the vanilla extract. Set aside in the fridge.
  3. For the pancakes: Sift the flour, baking powder, pumpkin pie spice mix, sugar and salt into a bowl. In a separate bowl combine the egg yolks, pumpkin puree, milk and vanilla extract. Mix together the wet and dry ingredients.
  4. In a separate bowl whisk the egg whites until stiff peaks are formed, then fold these into the pancake mixture.
  5. To cook, pre heat the griddle to setting 3. Ladle some pancake mix onto the grill, leave to cook for 1-2 minutes then flip and cook for another 1 or 2 minutes. Repeat this until all the pancake mixture is cooked.
  6. To serve, stack the pancakes up on a plate and spoon some butterscotch sauce on top followed by some Chantilly cream and some chopped pecan nuts.