Pumpkin Pancakes with Cinnamon Butter

(pancakes serves approx 10)

450ml pumpkin puree, fresh or canned (15-oz can) (I made fresh using half a butternut pumpkin)

360ml buttermilk (1 1/2 US cups, for those too lazy to convert. Sheesh.)

2 eggs

260g plain flour (1 3/4 US cups)

3 tbsp caster sugar

1 tsp baking powder

1/2 tsp bicarb soda

1/4 tsp salt

For the cinnamon butter:

125g unsalted butter (a little over 1/2 US cup)

3 packed tbsp brown sugar

1/2 tsp pure vanilla essence

1 tbsp ground cinnamon

To serve: Maple syrup

Prepare the cinnamon butter ahead of time: remove the butter from the fridge 30 mins before you begin. Beat butter, sugar and vanilla essence until the mixture is smooth then slowly add cinnamon and beat until combined. You can either place the mixture in clingfilm and shape into a log or press into silicon moulds, and chill until it sets or overnight.

For the pancakes, whisk together the buttermilk and eggs in a large mixing bowl until frothy, then add pumpkin puree and whisk again. Gradually add flour, sugar, baking powder, bicard soda and salt, whisking continously to combine until smooth.

Recipe from Raspberri Cupcakes http://www.raspberricupcakes.com/2010/09/pumpkin-pancakes-with-cinnamon-butter.html