Light as a Feather Lemon Ricotta Pancakes

These pancakes are very light due to the beaten egg whites. At the same time, they are a filling breakfast due to the significant ricotta content. I’ve adapted this recipe from one that was originally broadcast on our local PBS … Continue reading →

Multi-grain Pancakes

This recipe originally came from Cooks Illustrated and I have changed it only slightly in the 12 years I’ve been making it.

Fresh Fruit Crepes

These fresh fruit crepes are so tasty! They are also a bit complicated to make and assemble. The prep work is extensive and time consuming. Then the final assembly and cooking takes almost no time. The freshest ingredients are what … Continue reading →

Multi-Grain Waffles

The original recipe for these waffles came from a great friend, Jerry Buffa. I created this multi-grain version and serve it regularly at the inn because the texture is so great.

Buckwheat Pancakes

These pure Buckwheat pancakes are originally from a Weight Watcher’s cookbook. I’ve modified them to assure that they work with many different dietary restrictions, but they are always delightfully light and flavorful. They are Gluten Free and can be Lactose … Continue reading →

Fresh Apple Syrup

This recipe is very versatile. I use this with raspberries, marionberries, strawberries in place of the apple cider. Simply cook 2 cups of berries with 1 C of sugar and 1/2 C of water until it is evenly fluid and … Continue reading →

Stuffed French Toast

This recipe originally came from the Quigley Log Home B&B in Hudson MI. I’ve adapted it to be a bit lighter, although it is still quite flavorful.

Panakaku – Finnish pancake

This delightful, custardy oven-raised pancake comes from a recipe that was given to us by a guest who hailed from the upper peninsula of Michigan. Its roots are in the Finnish community there.