Pumpkin Pancakes with Apricot-Cranberry Sauce

Flavors for Autumn and into the holidays - pumpkin and cranberry.

Yeilds 14 pancakes

• 2 1/2 cups whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 2 cups skim milk
• 2 large eggs
• 1/4 cup honey
• 2 tablespoons canola oil
• 1/2 cup canned pumpkin
• Apricot-Cranberry Sauce, see recipe below.

Preheat electric griddle to 350 degrees Fahrenheit.

In a medium bowl, mix flour, baking powder, salt and pumpkin pie spice together. Set aside.

In a small bowl, whisk together milk, eggs, honey, canola oil and pumpkin. Add to flour mixture and stir just until mixed. If batter is too thick, add milk 1 tablespoon at a time to thin to desired consistency.

Just before cooking, use a paper towel to wipe griddle with a thin film of canola oil. (Wipe in between cooking each batch, too.) Use a 1/4 cup measuring cup to drop batter onto hot, greased griddle. When surface of pancakes are filled with bubbles, turn and continue cooking until done.

Serve 2 pancakes on a plate with approximately 2 tablespoons Apricot-Cranberry sauce drizzled over the top.

Apricot-Cranberry Sauce

Yields 3 cups sauce

• 1 1/2 cups fresh or frozen cranberries
• 1 cup apricot nectar
• 1/2 cup no-sugar apricot preserves
• 1 cinnamon stick

The Night Before:

Combine all ingredients in a medium saucepan. Bring to a simmer, stirring to mix well. Cover, reduce heat to low and cook until cranberries "pop" and mixture thickens slightly, about 10 minutes. Stir occasionally. Remove from heat and cool. Discard cinnamon stick. Spoon into container, cover and refrigerate overnight.

In The Morning:

Remove from refrigerator and re-warm. Serve drizzled over Pumpkin Pancakes.

About The Inn at 410 Flagstaff Bed and Breakfast

The Inn at 410 is one of the first Flagstaff Bed and Breakfasts and has been consistently ranked a top 10 Arizona B&B inn.  A Northern Arizona and Grand Canyon Bed and Breakfast offering luxurious, romantic rooms and suites, The Inn at 410, Flagstaff Bed and Breakfast, combines an outstanding location, warm ambiance and gracious service to ensure a relaxing and memorable experience.  The Inn, built in 1894 is located in historic downtown, just a short walk from many fine restaurants and shops, and just 80 miles to the Grand Canyon.

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This week's featured recipe is provided by Brewery Gulch Inn located in the wonderful coastal town of Mendocino, CA.  Brewery Gulch Inn has the distinction of being a certified organic property.  Executive Chef Charlie Fore uses the organic products from the Inn's garden, combined with organic and natural regional products, to create magnificent breakfasts, hors d'oeuvres, picnic and romance baskets for guests. 

"Wild Mendocino Huckleberry & Ricotta Pancakes".  These light and fluffy pancakes aren't too sweet. The ricotta lends a savory flavor that makes these flapjacks more "adult-like" while still satisfying the kid in your heart!

Wild Mendocino Huckleberry & Ricotta Pancakes

• 1-1/2 cups all-purpose flour
• 1-1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 2/3 cup mascarpone 
• 4 large eggs, separated yolks and whites
• 2 cups ricotta cheese
• 1-1/2 cups fresh or frozen whole huckleberries
• 1-1/2 cups whole milk 
• spray canola oil or butter
• Garnish: maple syrup & powdered sugar 

Whisk yolks together.  Combine yolks, mascarpone and ricotta.

Separately, combine flour, baking powder, sugar, baking soda and salt.

Add flour mixture to yolk mixture and mix until just combined.

Add in milk; don’t over mix! Set aside.

Beat egg whites until soft peaks.

Fold whites into batter. Again, don’t over mix or the mixture will collapse too much and the cakes become too dense and heavy. Finally, fold in huckleberries 

Heat griddle over med-low heat. When the griddle has enough residual heat it is time to start the cakes. Test with a tablespoon or so of batter; it should sizzle lightly.

Brush griddle with butter, or spray well with oil.

Ladle 1 cup per cake in a central pile; the pancake will thin itself and expand naturally. (Don’t spread the batter out with a spatula, let gravity do the work.)

Flip pancakes after small bubbles appear over the cake, and the edges start to get a little dry. (About 3 -4 minutes) Continue to cook for 3 minutes on the other side.

Serve with organic dark amber maple syrup and a light dusting of powdered sugar (optional).

Makes about 15 pancakes.

About Brewery Gulch Inn

Brewery Gulch Inn is a romantic bed and breakfast inn situated on a 10-acre sylvan hillside overlooking Smuggler's Cove in Mendocino, CA.  The Inn, built with ancient virgin redwood timbers eco-salvaged from Big River, has a Craftsman-style architecture and décor.  Travelers are offered ocean views, fireplaces, Jacuzzi tubs and private decks combined with luxurious amenities, gourmet organic cuisine, and comfortable, well-appointed rooms.

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"The Gables' Strawberry Soup".  Using frozen strawberries, this breakfast “soup” is particularly nice in the winter when fresh fruit is not plentiful.  Frozen peaches can be substituted for the strawberries to create "Peach Soup".

"Caramel French Toast". This adaptation of French toast can easily be made the night before for brunch the following morning.  It's good with a medley of strawberry slices, blueberries, peaches and sliced bananas.  Serving sausages, ham or bacon alongside the French toast balances the sweetness resulting in an outstanding meal.

The Gables' Strawberry Soup

• 3 cups frozen strawberries, partially thawed
• 1/3 cup sugar
• 1/2 cup white wine or champagne
• 2 cups sour cream
• 2 Tbls orange liquer (i.e. Grand Marnier)

Makes approximately 4½  cups. 

Caramel French Toast

• 8 slices French or Sourdough bread, at least 1" thick
• 1 cup light brown sugar
• 1/2 cup butter
• 2 Tbls white corn syrup or any type maple syrup
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla

Grease a 9 x 13" pan with oil.  Cook brown sugar, butter, and corn syrup over low flame until bubbly, stirring frequently, about 5 minutes.  Pour evenly into prepared pan.  Place bread slices on top of caramel mixture.  In blender, whip eggs, milk and vanilla thoroughly and pour evenly over bread.  Cover with foil "tent", on which underside has been sprayed with oil to keep bread from sticking when it puffs up during cooking.  Let stand at least one hour, or make the night before and refrigerate.  Bake at 375 degrees for 40 minutes. 

Very carefully, invert onto baking sheet and gently separate into pieces.  Serve with sour cream, unsweetened whipped cream or crème fraiche and fresh fruit. 

Serves 8.

About The Gables Wine Country Inn

The Gables resides in a spacious and beautiful Victorian mansion that was built in 1877 and wonderfully restored.  Located in the heart of the Sonoma Wine Country with spectacular vineyard and valley views it is truly one of our favorites.  They have a variety of rooms including suites and a private cottage hideaway.   Completing your visit is their outstanding breakfasts consisting of multiple courses meticulously prepared. 

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"Haydon Street Inn Cream Scones".  No breakfast is complete without a tasty and filling baked product!  These Cream Scones not only meet that requirement but they also complement nearly any breakfast main course.  They also go wonderfully with a nice hot cup of tea.

"Haydon Street Inn Candied Almonds".  Whether served on a salad, on ice cream, or simply when eaten out of hand these candied almonds are scrumptious.  They are also so easy to prepare that you may never buy candied almonds from the store again.

Haydon Street Inn Cream Scones

Servings:  8

Scones

• 2 ½ cups all purpose flour
• 3 tbsp. granulated sugar
• 2 ½ tsp. baking powder
• ½ tsp. salt
• ½ cup  cold, unsalted butter, cut into cubes
• 1/3 cup dried currants, plumped under hot water and patted dry (can substitute other dried fruits)
• grated rind from 2 lemons
• 1 egg
• 1 cup half and half
• ½ tsp. vanilla extract 

Egg Wash

• 1 tbsp. water
• 1 egg
• 2 tbsp. coarse white sugar or turbinado sugar

Preheat oven to 375°F.   Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder and salt.  Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized.  Stir in the currants and lemon zest. 

In a small bowl, beat egg slightly with a fork.  Stir in half & half and vanilla.  Pour cream mixture all at once into the flour mixture, stirring with a form to form a soft dough.  DO NOT OVER MIX.

Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth.  Flecks of butter should still be visible.  Roll or pat dough until about ¾" thick.  Cut with biscuit cutter or into wedges with a sharp knife or pizza cutter.  Separate and place onto the prepared baking sheet.

Prepare egg wash by beating 1 egg and 1 tbsp. water in a small bowl.  Brush mixture over top of scones and sprinkle with coarse white sugar or turbinado sugar.  

Bake at 375°F for 15-17 minutes until the scones are puffed and golden brown and a cake tester, or toothpick, inserted in the center comes out clean.

Haydon Street Inn Candied Almonds 

• 1 lb. sliced almonds
• 1 tbsp. Cinnamon
• 2 qts. Simple syrup (equal parts of sugar and water)
• 1 cup turbinado or coarse grind sugar

Preheat oven to 325°F.

Mix cinnamon, simple syrup and almonds in a large sauce pan.  Bring to boil and boil for 10 minutes, stirring occasionally.  Drain well and spread on oiled baking sheet.  Generously sprinkle with turbinado sugar.  Bake at 325°F for 20 minutes.  Stir.  Sprinkle with sugar again and bake until crisp, stirring occasionally.

About Haydon Street Inn

Haydon Street Inn has the envious good fortune of being located in the heart of the Sonoma County wine country and within walking distance of the quaint downtown area of Healdsburg, CA.  The Inn is a charming, turn of the century, Queen Anne Victorian that serves scrumptious breakfasts, hosts an outstanding evening social hour and provides friendly suggestions on activities to entertain you during your stay.   Healdsburg itself has many excellent restaurants, a variety of boutiques and antique shops all of which are only a few minutes walk from Haydon Street Inn.  While innkeepers Keren and John, have only recently taken over operations at Haydon Street Inn you would not know this from the quality of their service and attention to detail.

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Today's recipe is a simple yet elegant breakfast entrée that will set the stage for whatever plans you have for the day.  "Soft Polenta with Poached Eggs and Mascarpone" is the creation of Innkeeper Pat at Oak Hill Bed & Breakfast (Ashland, OR).  As Pat says,  "This is a simple dish whose elegance depends upon using the highest quality ingredients. You can vary the toppings to your taste - add bits of good sausage, try a local chèvre rather than mascarpone, or top with grilled vegetables to serve for lunch. While the dish must be assembled just before serving, most of the cooking is done in advance. The crock pot eliminates the constant attention and stirring needed with stove-top polenta."  With such flexibility and simplicity this is sure to be a great dish no matter how you vary it!

Soft Polenta with Poached Eggs and Mascarpone

• 5 cups water
• 1 cup coarse stone-ground polenta
• 1 tsp sea salt
• 3 Tbsp unsalted butter or olive oil or both
• ½ cup whole or 2% milk
• 1 cup shredded Parmesan
• 1 cup fresh or thawed frozen corn kernels
• 6 of the best eggs you can find
• 1 cup home-made or other good quality mascarpone
• Freshly-ground pepper
• ½ cup shredded Parmesan

1. Butter the sides of a crock pot.  Measure in the water, polenta and salt and let that soak for 8 hours.  

2. Add the butter or oil, turn on the crock pot to low, cover and let it cook for 8 hours.  Cook it overnight and it will be ready for you in the morning.

3. About half an hour before serving, stir the milk, 1 cup of the shredded Parmesan, and the corn kernels into the polenta.

4. Cover the crock pot, and reduce the temperature setting to warm.  The polenta will stay fluid as long as the crock pot is covered and set on warm.

5. Poach 6 eggs in simmering water or in a stove-top egg poacher.

6. Stir the polenta and pour each serving into a warmed wide, shallow bowl.  Place a poached egg in the center, and surround with generous dollops of mascarpone.

7. Sprinkle the dish with pepper and the remaining shredded Parmesan.   

Serve immediately.

Serves 6

About Oak Hill Bed & Breakfast

The Oak Hill Bed & Breakfast is a 1910 farmhouse built in an orchard in Ashland, Oregon. Though the orchard is gone, the area is still a major fruit growing region and home of Harry and David Jackson-Perkins, and the many fine wineries of the Rogue and Applegate Valleys.  Ashland is also home to the largest regional repertory theater in the country. The Oregon Shakespeare Festival (OSF) presents eleven plays in three theaters over a nine month season.  OSF attracts a west coast audience mostly from San Francisco, Portland and Seattle. Those audiences are also our guests and they are a sophisticated lot who enjoy exceptional breakfasts in addition to exceptional theater. Table conversation is often about the plays and why a production deserves thumbs up or thumbs down.  Pat's talent for planning and cookery and our breakfasts served on the garden deck provide a beautiful and unique experience that sets the stage for the coming day. To our way of thinking running a B&B is theater, so when our guests arrive….it's show time.

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