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Blueberry Pancakes (featuring local Vermont produce)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 Tablespoons oil
Whip two egg whites and gently fold into batter. (This makes the pancakes light and fluffy.) Add 3/4 cup fresh or frozen blueberries.
Cook on hot griddle till bubbles appear on top side. Flip over and cook until just golden brown. Serve with butter, Vermont Maple Syrup and crisply fried bacon.
We grow our own blueberries, so we always have an ample supply. Our neighbor, David Clark, who grew up in our inn now owns the property behind the inn and makes Maple Syrup every spring from the trees on the hillside behind our inn. We buy most of his crop each year to serve to our guests and to sell to them so that they can recreate some of our country recipes and savor the flavor of Vermont.
Vermont Maple Muffins
Combine all muffin ingredients. Stir just until moistened. Spoon into 12 muffin cups (paper lined).
Bake at 400 degrees 18 to 20 minutes.
Glaze: Combine ingredients, stirring to blend and spread over warm muffins.