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Dutch Baby Pancakes, a guest favorite at the Old Parkdale Inn Bed and Breakfast

Dutch Baby Pancakes, sometimes called German pancakes, Bismarks or Dutch Puffs.  According to Sunset magazine, February 1960, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington.  While these pancakes are derived from the German Pfannkuchen, it is said that the name Dutch baby was coined by one of the owner’s daughters.

Whatever we want to call them they continue to be a welcomed breakfast dish at the Old Parkdale Inn Bed and Breakfast.  We serve them filled with fruits and berries from the Hood River Valley, a bit of fresh squeezed lemon, butter, powdered sugar, spices and syrups.

Ingredients ~ this will make one large baby or 6 individual.

  • 2/3 cup milk, room temperature
  • 1/2 cup packed all-purpose flour
  • 3 large eggs, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon butter
  • 1/2 Meyer lemon, juiced
  • 1 tablespoon confectioners’ sugar

Directions:

Preheat oven to 425 degrees F.  Your cooking vessel, whether it be individual ramekins or an 9-10″ oven proof pan, must be hot.  You wouldn’t cook a pancake on a cold griddle, right?  So I put butter in the cookware of choice and pop them in the oven while it is preheating and while I create the batter.

Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.  When your cooking equipment is nice and hot, remove from oven,  brush butter around, making sure to get the sides, add batter and pop back in the oven.  Bake in the preheated oven until puffed and golden, 20 to 25 minutes.  Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar

‘I mix it up a bit depending on the fruit available.  Maybe using almond or anise extract in place of vanilla when using blueberries and other berries.  Add a dollop of yogurt or whipped cream and sprinkle some toasted almond slivers or ground hazelnuts. Dust with cinnamon, ginger or nutmeg. Enjoy!’

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Coconut French Toast

Coconut French Toast with a Tropical Twist

Coconut French Toast with a Tropical Twist has become a favorite of guests at The Carlton Inn Bed and Breakfast in Carlton, Oregon.  Once you’ve tried it you’ll know why!

Coconut French Toast
Makes 2-3 servings

Blend together:

1 large egg
¾ C coconut milk
1 Tbs sugar
½ teas vanilla

6 slices of stale baguette
Dip bread in egg mixture (let the bread soak for several seconds to a minute).  Dip in sweetened, shredded coconut and chopped almonds
Cook on a hot griddle lathered with 1 teas butter

Top with Maple syrup, sugar, jam, fresh fruit, almonds and/or Dark Chocolate Rum Sauce, this makes plenty, even if you double the French Toast recipe:

¾ C heavy cream
½ C dark brown sugar
4 oz unsweetened chocolate
¼ stick unsalted butter
1 ½ Tbs spiced rum
Pinch of salt
¼ teas vanilla

Combine the cream, sugar, chocolate, butter, rum, salt, and vanilla in a small saucepan and melt over medium-low heat until the chocolate is completely melted and combined. Use a whisk and stir constantly for best results.  Drizzle away!

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Asparagus Quiches from The Carlton Inn Bed and Breakfast

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime.  Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (I used Havarti too)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Apple Pancakes

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Apple Pancakes at the Old Parkdale Inn Bed and Breakfast

Apple Pancakes have become a guest favorite at the Old Parkdale Inn Bed and Breakfast and thanks to Ryan’s Hood River Juice Company for this Apple Cider Syrup recipe.  Here in the Hood River Valley, known for its abundant apples and pears, I’ve been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple. Cook pancakes up on a hot griddle.

Ryan’s Cider Syrup:1/2 cup sugar
1 Tbsp cornstarch
1/2 teas pumpkin pie spice
1 Tbsp lemon juice
1 cup Ryan’s Apple Cider
2 Tbsp butter or margarine

To make syrup:  Combine sugar, cornstarch and pumpkin pie spice in medium saucepan; stir in apple cider and lemon juice.  Cook, stirring constantly until mixture thickens and boils for 1 minute.  Remove from heat and stir in butter or margarine.  Served warm over the apple pancakes with a side of Chicken Apple Sausage, fresh fruit and yogurt, this hearty breakfast warmed and satisfied our guests on this clear, crisp morning in the Upper Hood River Valley.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.