Susan Welch-Blair of The Empress of Little Rock stopped by to make pumpkin puff pancakes....mmm!
The Empress of Little Rock
A historic Victorian bed & breakfast
2120 S. Louisiana
Quapaw Quarter Historic District
Little Rock, Arkansas
PUMPKIN PUFF PANCAKES:
1 CUP FLOUR
1 TABLESPOON SUGAR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/2 TEASPOON CINNAMON
1 CUP MILK
1/2 CUP PUMPKIN ?
2 EGG YOLKS
2 TABLESPOONS OIL
2 EGG WHITES
Mix all dry ingredients. Mix all wet ingredients
except egg whites. Add wet ingredients to dry ingredients. Stir
till blended. Beat whites and fold in. How cooked?
PUMPKIN PANCAKES USING BIXQUICK 10/7/02
2 Cups Bisquick
1/2 cup canned pumpkin
(check color of
mixture to make sure this is enough can go up to ¾ cup)
1 teaspoon ground cinnamon
1 cup milk
2 slightly beaten egg yolks
1 tablespoon sugar
2 tablespoons
oil
4 egg whites beaten till they form peaks
Combine milk, pumpkin, egg yolks, & oil to Bisquick-
stirring just to blend.
Gently fold beaten egg whites into batter. Check
thickness – if necessary add more milk
HOT CIDER SYRUP:
3/4 CUP APPLE CIDER
1/2 CUP BROWN SUGAR
1/2 CUP LIGHT CORN SYRUP
1/2 TEASPOON LEMON JUICE
1/8 TEASPOON GROUND CINNAMON
1/8 TEASPOON NUTMEG
Combine ingredients and heat 20 minutes to reduce.
