Pumpkin Puff Pancakes, The Empress, 11/12 - KATV - Breaking News, Weather and Razorback Sports

Pumpkin Puff Pancakes, The Empress, 11/12

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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.

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    Ingredients1 (16-oz.) French bread loaf 1 cup firmly packed light brown sugar 1/3 cup butter, melted 2 tablespoons maple syrup 3/4 cup chopped pecans 4 large eggs, lightly beaten 1 cup 2% reduced-fat milk 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preparation1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.2. Stir together brown sugar and butter and syrup; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle ...More >>
  • Egg and Spinach Bowl, 6/18/14

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