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Pancake and waffle recipes

Real Wisconsin Bed and Breakfasts: Pancke and waffle recipes

Caramel apple French Toast

Brambleberry Bed and Breakfast: Feature page | Website

French toast mixture

1 16 oz. loaf of French bread cut in 1-inch slices

4 eggs

1 1/2 cup of half-and-half

1 tsp. vanilla

1 tsp. cinnamon

Beat together the eggs, half-and-half, vanilla and cinnamon. Dip the bread slices into the milk mixture, coating well. Fry in vegetable oil until golden. Place in a cake pan and keep warm in a low oven.

Caramel apple topping

8 baking apples, peeled and sliced

1 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 tsp. cinnamon

1/4 tsp. nutmeg

1 cup chopped walnuts or pecans (optional)

Melt the butter in a large saucepan. Add the apples and cook until nearly tender. Add sugar, cinnamon and nutmeg. Continue cooking until apples are tender and sugar has dissolved into a caramel sauce. Add nuts if desired. Place French toast on serving plate. Top with caramel apple sauce. Serve with additional maple syrup on the side.

Finnish Pancakes

Everest Inn: Feature page | Website

Ingredients: 8 eggs, 1/2 cup sugar, 1-1/4 cups flour, 1/2 teaspoon salt, 4 cups milk, 3/4 cup butter, divided.

In a large bowl or blender, mix the eggs, sugar, flour, salt, milk and 1/2 cup of butter, melted. Melt the other 1/4 cup butter in the bottom of a 9 x 13-inch pan while oven preheats to 400 degrees. Pour butter into the pan.

Bake in the preheated oven for 30 minutes. Remove from oven and cool for several minutes before cutting into squares (entire dish can be refrigerated and individual portions reheated in the microwave before serving)

French Crepes

Franklin Inn on Durkee: Feature page | Website

¾ cup flour
½ tsp. salt
1 tsp. baking powder

2 eggs
2/3 cup milk
1/3 cup water
½ tsp. vanilla

oil spray
powdered sugar

Sift the first 3 dry ingredients.  Beat the eggs.  Add the milk, water, and vanilla to other ingredients & beat.  Blend trying to break up lumps, but ignore a few.
Rest batter for 1 hour at room temperature.

Heat the small skillet on medium heat.  Spray the pan, but not excessively.  Pour in about ¼ cup batter right in the center of the pan.  Tilt the pan so the batter covers the bottom in a circular shape.  Cook one minute on the first side.  Turn the crepe over with a spatula.  Cook ½ minute on the last side.  The crepe should be just lightly browned.  Repeat cooking with remaining.  Place the cooked crepes on a baking rack to cool.  Place wax paper between each crepe.  Crepes can be made ahead and refrigerated or frozen.  Makes 8 crepes.

Serving Suggestions:
Crepes can be spread with the orange sauce and then fold in half and then in a quarter.  Fold 4 crepes with all four forming a circle on a breakfast plate.  Pour the cranberry & apple sauce on the top and center of all four plates.  Microwave crepes and serve warm.
Dust the crepes with powdered sugar after heating. (other delicious fruit toppings to try:  raspberries, blueberries, strawberries, or peaches)

Orange Sauce for Crepes
1-15 oz. can mandarin oranges, drained
1 cup heavy cream
¾ cup sugar
Blend in blender until smooth.  Store this filling for crepes in refrigerator in covered qt. jar.

Cranberry & Apple Sauce for Crepes
1 cup fresh or frozen cranberries
2 cups tart apples, pared and diced

Lemon Ricotta Pancakes

Franklin Inn on Durkee: Feature page | Website

Serve these rich, airy pancakes with apples or berries and a dusting of confectioners' sugar.

Ingredients: Six eggs, separated
1 1/2 cups ricotta cheese
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup flour
4 tsp. sugar
1/2 tsp. salt
grated rind of 2 lemons

1. In a large bowl, whisk the egg yolks, ricotta cheese, and butter.
2. In a small bowl, whisk the flour, sugar, salt, and lemon rind. Stir the flour mixture into the ricotta mixture just until blended; the batter will be thick.
3. In an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter. (It's better to leave some white streaks rather than overmix the batter.)
4. Heat a stove-top griddle or large nonstick skillet over medium heat. Ladle the batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook again until the bottoms are golden.
Guest favorite topping:  sautéed apples in butter & add cinnamon, sugar, & lemon juice.






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