Breakfast at Our Country Inn
Each day at our bed and breakfast in Vermont, we greet you with a sumptuous candlelit breakfast, served in front of the fireplace in our cheerful dining room.
A typical breakfast at Maple Leaf Inn consists of three courses – a first course of freshly baked scones, muffins, or Danish pastries, followed by a fresh/cooked fruit course such as bananas with a lemon caramel sauce or perhaps fresh strawberries with crème fraiche or a poached pear with raspberry sauce. Some mornings our entrée is a savory dish such as our Dijon egg puff or country sausage egg bake. Other mornings you may enjoy our sweeter offerings such as stuffed French toast (with Nancy’s secret stuffing) or quinoa pancakes. Each breakfast is served with coffee, tea, hot chocolate, or hot cider as well as a selection of juices. If you have specific dietary restrictions or food allergies, please let us know at the time of your reservation, and we will accommodate your needs.
Below are a few of our guests’ favorite recipes:
Buttermilk Waffles Recipe
makes 4 to 5 servings
- 2 large eggs
- 1 ¾ cups (14 fl oz) buttermilk
- ¼ cup (2 fl oz) canola oil
- 1 tablespoon sugar
- ½ tsp. ground cinnamon (sometimes I also add a bit of ground cloves)
- ¼ tsp. baking soda
- 1 ¼ cups (7 ½ fl oz) all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. fine sea salt
In a large bowl, whisk the eggs until evenly mixed. Add the buttermilk, oil, sugar, cinnamon, and baking soda mixing until well combined. Add the flour, baking powder and salt, whisking until the large lumps disappear. The batter should be a little thicker than heavy (double) cream.
When the waffle iron is hot, make the waffles according to the instructions for your iron. You can keep waffles warm and crisp in a 200-degree oven – but keep them in a single layer on a rack on a large cookie sheet. This will keep the warm air around each waffle.
Serve with butter and your favorite toppings like Vermont maple syrup! They are also very nice with a few herbs added to the batter and the waffle topped with a poached egg.
Pumpkin Pancake Recipe
Makes about 15 (5-inch) pancakes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons coarse salt
- 1 ½ cups half-and-half
- ¾ cup buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 6 tablespoons unsalted butter, melted
In a large bowl, whisk together the flours, sugar, baking powder, spices, and salt.
In a separate bowl mix together the half-and-half, buttermilk, pumpkin puree, and egg. Add this to the dry ingredients. Mix just until combined (mixing too much can develop the gluten and make the pancakes tough). Then mix in the melted butter.
Cook on a hot griddle as you would other pancakes, flipping when the edges are set and the underside a nice golden brown (about 2-3 minutes). Then cook the other side for about 2 minutes.
Voila! These are great with maple syrup, of course – but also with a cranberry compote!
Makes four approximately six-inch pizzas
- 2 cups unbleached bread flour
- 1 tsp. salt
- 1 tsp. fast-rising (bread machine) yeast
- 1 T olive oil, plus extra for oiling the bowl
- 1 cup warm water (not hot)
- 1 cup diced ham
- Twelve thin slices of tomato
- ¾ cup grated Parmesan cheese
- 4 large eggs, broken into individual bowls (yokes intact)
To make the crust, put the flour, salt, and yeast in a food processor fitted with the dough blade and pulse several times to mix. With the processor running, add the tablespoon of oil through the feeding chute. Then add the water in a stream until a soft ball forms – you will typically not use the entire cup. Stop the processor and move the dough to a floured surface. Knead a couple of times and then form into a ball. Put the dough in a small oiled bowl, cover tightly with plastic wrap, and put in a warm place to rise for one and a half to two hours – until doubled.
About an hour before baking the pizzas, preheat the oven with a pizza stone to 480 degrees.
When the rising is done, take the dough from the bowl and place it on a lightly floured surface. Cut into four equal portions and form them into tight individual balls. Put a little olive oil on each and lightly cover with plastic wrap. Let them rest for about 10 minutes.
When ready to form the pizzas, take each ball and gently pull it into a small round crust. Then, place on parchment paper. Dimple the crust with your finger tips and using the heel of your hand, push the crust into a larger circle with the outer edge a bit higher than the middle – each crust will be approximately six inches in diameter.
Brush a little olive oil on each crust and sprinkle the diced ham on each, leaving an empty spot in the middle of the crust. Place three tomato slices on top of the ham. Then sprinkle the cheese on top of the ham and tomatoes. All these ingredients should form a dam to hold the egg in place. Place the parchment with the pizzas on the preheated stone and slide a raw egg into the middle of each pizza. Bake for about 8-10 minutes – until the egg whites are set and the crust turns a golden brown. Remove from the oven, slide onto a plate, and serve while hot.
Tip: The dough can be made in advance. Once it has risen, it can be frozen and then thawed in the refrigerator and brought to room temperature for several hours. It needs to be warm and pliable to form the pizzas. Alternatively, you can put it in the refrigerator to rise overnight and bring to room temperature about 45 minutes to an hour before forming the crusts.