Sharon Welch-Blair of The Empress of Little Rock stopped by KATV Saturday morning to make pumpkin puff pancakes….mmm! While there she discussed the upcoming specials being offered for the holidays. Watch the video here!
Here is the recipe for Sharon’s amazing Pumpkin Puff Pancakes (with delicious hot cider syrup):
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.