Pumpkin pancakes with salted pecan butterscotch

Name: Pumpkin pancakes with salted pecan butterscotch
Ingredients: 250g pumpkin or squash, peeled, deseeded and chopped into large chunks; 2 eggs; 3 tbsp light brown soft sugar; 25g butter, melted, plus a little for cooking; 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice); 200g plain flour; 2½ tsp baking powder; 1 tsp ground cinnamon; drizzle of flavourless oil, such as sunflower or groundnut, for frying; ice cream, to serve, or yogurt or crème fraîche; 50g pecans, roughly chopped; 50g butter; 50g light brown soft sugar; 1 tsp sea salt flakes; 100ml double cream