When I look back at the very early days of opening and running our bed and breakfast, I remember the insecurity and anxiety that I had about preparing breakfast for 14 people. I was fortunate to have some recipes to fall back on, but that did not make it any easier! This was all new to me! As time went on, I got more comfortable as you typically do once you get in a groove and get organized, and started making those fall back recipes by memory – it was great!! But then…I got bored!!
It was really nice to have that feeling of comfort when preparing for so many each day, so I started looking for more and more delicious recipes to add to the repertoire, and recipes that were relatively easy and still provided that comfort level for serving a house full but had the flavor and uniqueness that guests expect from a bed and breakfast.
Of course, once the comfort level hit, we threw in a new dynamic just to keep us on our toes and began offering guests at the AG Thomson House full breakfast delivery to their room – any room!! So not only did I want to find new, unique and delicious dishes to serve our guests, I also needed to ensure these recipes would provide a breakfast just as beautiful, hot and tasty when delivered!
So here we are, almost 7 years have gone by, and I still continue to search for new recipes that are sure to please. Oddly enough, I find many of them in the very early morning hours on the treadmill or elliptical watching the Food Network or Cooking Channel!! Working out and drooling over food…not sure if that is the best combination, but I have sure added some great breakfast AND dinner recipes because of it!!
So this week I thought I would share a recipe from the infamous Bobby Flay. He was preparing his Mini German Pancakes for brunch, and I thought that would be an absolutely perfect addition to our menu. They looked incredible so I wanted to give them a try, and I did just that with great success and smiling faces. But, I wanted to come up with a twist to the recipe so that I could continue to use it year round with different fruits and flavors. So in this blog, is my “new” version but don’t hold yourself to this one alone. Think about other flavors that are perfect for whatever the season. Get creative, use your imagination, and have a lot of fun!!
I hope to be serving this new recipe, in whatever seasonal flavor it may take, to you on your next visit to our Duluth Bed and Breakfast!!
Mini German Pancakes with a twist – LEMON LAVENDER MINI BAKED PANCAKES WITH BLUEBERRY COMPOTE (my title, but give it any name you would like!)
1 cup half and half (you could use cream for a more dense pancake; or milk for a lighter version)
1 tablespoon granulated sugar
1/3 cup lavender syrup (you can find many different syrup flavors to change up the recipe on Amazon that will add the sweetness and flavor)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon finely grated orange and/or lemon zest (either work with this flavor – I use lemon for this recipe)
1 ½ cups all purpose flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 tablespoons melted butter – melted and cooled
½ teaspoon salt
2 – 2 ½ cups fresh or frozen blueberries
1/3 cup granulated sugar
1/3 cup lavender syrup (if you do not have the syrup, you could also use lavender extract)
1/3 cup water
DIRECTIONS for pancakes:
Preheat the oven to 400 degrees F.
Combine the half and half, sugar, syrup, vanilla and almond extract, zest and eggs in a blender until smooth. Add the flour, butter, nutmeg, cinnamon, and salt and blend until completely smooth – approximately 1 minute.
Spray muffin tins well with nonstick cooking spray and pour ¼ cup of the batter into each tin, filling approximately ¾ full depending upon the size of your muffin tin. Bake until puffy and golden on top, about 15 minutes depending upon your oven. Remove and let rest on a baking rack for a few minutes.
When ready to serve, take the pancakes out of the tin and place on individual plates (or platter if serving family style). The pancakes will sink in the center making it perfect to fill with your choice of sauce or filling. Fill with the blueberry compote, and lightly dust with powdered sugar and/or mascarpone cream.
DIRECTIONS for compote:
Melt butter in large saucepan. Add the blueberries, stirring occasionally to prevent burning, and heat until a light bubbling begins. Add the sugar, syrup, and water and continue heating over medium to low heat until the compote thickens to your liking. (You can add corn starch to the hot liquid if you like a thicker compote)
Optional – Top with mascarpone cream:
½ cup mascarpone cheese
¼ cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Blend all together until creamy.
SPECIALS & PACKAGES
Pamper yourself and your companion with a private massage by one of Duluth’s finest certified professional therapists in the privacy of your room.