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      The Empress of Little Rock

      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 ingredientsexcept egg whites. Add wet ingredients to dry ingredients. Stirtill 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 ofmixture to make sure this is enough can go up to 3/4 cup)

      1 teaspoon ground cinnamon

      1 cup milk

      2 slightly beaten egg yolks

      1 tablespoon sugar

      2 tablespoonsoil

      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. Checkthickness - 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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