Posts Tagged ‘Pumpkin Puff Pancakes’

Pumpkin Puff Pancakes, an Autumn Treat…

October 21st, 2014 by Sharon Welch-Blair

pumpkin puff pancakesThe Empress of Little Rock has long been known for the amazing breakfasts that are served daily in the grand formal dining room.  Bob Blair and Sharon Welch-Blair have created a menu influenced by both their travels and their many years as owners of The Empress.  Each day at The Empress promises a new and even more delicious entree for you to eat by candlelight.  Some of our favorites include Ham and Asparagus Bundles, Grand Marnier French Toast and warm Toasted Cheese Strata.  But one of our most popular dishes is only served in the fall and winter, and guests await impatiently for Pumpkin Puff Pancake season to roll back around.  The Empress is now serving this delectable dish, but we are including the recipe here, so that all of our friends can enjoy them at home as well.

Good luck on your version of our well-known autumn favorite, but if you want to get them directly from the source, book a night at The Empress now!

PUMPKIN PANCAKES USING BISQUICK
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

 

See Sharon on Saturday Daybreak-November 12, 2011

November 12th, 2011 by Sharon Welch-Blair

Our very own Sharon Welch-Blair will be on Saturday Daybreak, Channel 7, tomorrow morning at 8:15.  She will be demonstrating how to make one of our guests favorite fall breakfast recipes, Pumpkin Puff Pancakes with Hot Cider Sauce.  Find this great recipe below!!  We hope you enjoy it!  And don’t miss our favorite Victorian “Martha Stewart” on TV discussing all the great things to do in Little Rock during this holiday season.  Celebrate all the great activities with a stay using our great “Home For the Holidays” Package, Christmas Magic at The Empress of Little Rock.

Pumpkin Puff Pancakes

1 c. all-purpose flour

1 Tbls. sugar

2 tsp. baking powder

½  tsp. salt

½  tsp. ground cinnamon

1 c. milk

½  c. canned pumpkin

2 slightly beaten egg yolks

2 Tbls. cooking oil

2 egg whites

Combine first 5 ingredients in
large mixing bowl.  In another mixing
bowl, combine milk, pumpkin, egg yolks & oil.  Add pumpkin mixture to flour mixture all at
once.  Stir just till blended

Beat egg whites till stiff
peaks form.  Gently fold into pumpkin
mixture.
Pour about ¼ c. batter onto
hot, lightly greased griddle, for each pancake.
Cook till pancakes are golden brown, turning to cook second sides when
pancakes have bubbly surfaces and slightly dry edges.
Serve with Hot Cider Sauce.

Makes 14 4-inch pancakes 

Hot Cider Sauce

¾  c. apple cider or apple juice

½  c. brown sugar, packed

½  c. light corn syrup

2 Tbls. butter or margarine

½  tsp. lemon juice

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg
Combine all ingredients in a
medium saucepan.
Stir over medium heat till
sugar dissolves & comes to boil.
Simmer mixture 20 minutes more until consistency of thin syrup.

Makes 1 cup

 

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