Did you know it’s always been my dream to own a bed and breakfast?
As a teenager, I would imagine sitting on my front porch sipping coffee with my guests. Yes, sipping coffee, swapping stories of adventure, and then parting as best friends. Somehow I assumed that the incredible amount of hard laborious work involved in the day to day laundry, cleaning and running of a bed and breakfast could be put by the way side if I just smiled and served scrumptious breakfasts every morning. (I can’t even keep my own bedroom clean, what was I thinking?)
The harsh reality of this dream changed just a tad when one of my best friend’s parents actually bought and starting running a bed and breakfast in downtown Milwaukee.
OH my, some of the stories they shared…
Recently, I’ve spent a lot of time and energy dreaming about ways to mesh my love of hospitality, desire to run a bed and breakfast and love of our homestead into something real and I can’t wait to share more about that as it surfaces.
In some ways though, I get a touch of my dream on a regular basis, minus the money, fervent appreciation and swapping of adventures, mind you.
Don’t we all run a bed and breakfast to some extent? 🙂
I cook for large groups of people on a regular basis and Puff Pancakes of all different varieties make an appearance quite regularly.
They feed a crowd easily without having to stand over the griddle for an hour.
The very first basic Puff Pancake recipe that I started with years ago won over the crowd and I’ve experimented with them every since.While I LOVE using fresh peaches when they are in season, often I revert to canned peaches during the winter.
This Peach Puff Pancake Recipe is always a winner and as I don my apron, I close my eyes and imagine my porch filled with customers to my very own Bed and Breakfast. Then I open them, feed the kids and go wash the dishes.
(FYI: it’s not a traditional pancake type consistency, so the first time you make it, don’t use the word pancake with your kids or they will expect something else. While the pancake puffs immediately, it does “settle” so don’t let that surprise you. ;))
Enjoy and please know you are welcome to my “Bed and Breakfast” any time. At least we can eat this and sip coffee on my front porch.
A few of my other quick and easy “B & B” recipes are my Overnight Refrigerator Rise Cinnamon Rolls recipe,
Recipe: Peach Puff Pancake
Summary: This delicious Peach Puff Pancake Recipe has become a brunch “Go To” and everyone loves it.
- 1 1/2 cups milk
- 6 eggs
- 1 cup all purpose flour
- 5 TB Sugar
- 1 teaspoon vanilla or almond extract
- 1/2 tsp salt
- 2 tsp. cinnamon
- 2/3 stick of butter (or margarine in a pinch)
- 12 peach halves, canned, fresh or frozen, thinly sliced. (This is just an approximate. You may use less, since this loads up the pancake with peaches.)
- Brown Sugar (optional)
- Preheat the oven to 425 degrees.
- Slice up the butter and add to 9×13 baking dish, along with the peach slices.
- Place in the oven until the butter has melted and begins to bubble.
- Mix the eggs, milk, flour, sugar, extract, salt and cinnamon until well blended.
- Pour the batter over the peaches.
- Sprinkle the top with brown sugar (optional).
- Bake for approximately 25 minutes or until top is lightly browned and pancake has puffed.
- Serve immediately with your favorite Syrup or Sauce. (I’ll try and get the Cherry Almond Sauce recipe up soon. YUM!)
- Top with whip cream and a few fresh peaches for an extra special treat.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6