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Pumpkin Puff Pancakes, an Autumn Treat…

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

 

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