Posts Tagged ‘pancakes’

Breakfasts are Special at our Historic Astoria OR B&B

February 8th, 2018 by Clementines B&B

Valentine’s Day isn’t the only excuse you can use for a February getaway to a bed and breakfast! February is National Hot Breakfast Month, and here at Clementine’s Bed & Breakfast in Astoria, MAGIC happens in our kitchen for breakfast. You’ll be pampered with a multi-course gourmet meal each morning, with choices that vary each day. The aroma of freshly-brewed coffee and Judith’s warm muffins, scones, or coffee cake will draw you into the kitchen, where a choice of juices, hot beverages, and a first course of seasonal fruit await you. In February, it might be baked pears or apples, or perhaps a warm fruit crisp.

innkeeper mixing batter with large whiskYour main dish might be savory or sweet– an individual skillet of baked eggs with smoked salmon, Dungeness Crab Eggs Benedict, a blintz souffle with berry sauce, or Clementine’s Famous Buttermilk Cornmeal and Oatmeal Pancakes with seasonal fruit. After being pampered with a hot breakfast like this, you’ll be ready to explore all the activities Astoria holds in store, from museums or shopping in our historic district to outdoor adventures like a hike up to the Astoria Column or exploring the length of Astoria’s Riverwalk.

If National Hot Breakfast Month isn’t enough excuse for a late winter vacation to our B&B, you can celebrate National Muffin Day, February 20, or Pancake Day on February 13, 2018, with a delicious breakfast here in our cozy kitchen. Just give us a call to reserve your stay and let us know what tasty holiday you’ll be celebrating – muffins, pancakes, all the courses on our hot breakfast menu, or Valentine’s Day. If by chance you have to wait until spring for your great Oregon escape, why not celebrate Pancake Day (or any other day of the month) at home with a batch of Judith’s Greatest Pancakes?

Judith’s Greatest Pancakes

March 23rd, 2013 by Clementines B&B

Recipe By : jtaylor/clementine’s B & B Kitchen
Serving Size : 16 Preparation Time :0:10
Categories : Breakfast
Amount Measure Ingredient — Preparation Method

4 large eggs — beaten
4 cups cold buttermilk
1 1/3 cups corn meal
1 1/3 cups all-purpose flour
1 1/2 cups quick oats
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon sugar
1 cup oil
2 cups berry fruit (blue, raspberry, marion)

In medium bowl combine eggs, buttermilk and oil. In another bowl combine corn meal, flour, oats, baking powder, baking soda, salt, and sugar and mix well with fingers. Add fruit. Combine wet ingredients with dry just till mixed. Preheat skillet to high and spray with Pam. Drop 1/4 C batter onto griddle and cook till bubbles appear around edges, then flip and cook about 1 min. more. Don’t keep turning or they’ll be tough. Brush with melted butter. Keep on warm platter in low oven. Freezes well. Can easily cut recipe in half.