The Carriage House Inn B&B

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At the Bed and Breakfast

Souffled Pumpkin Pancake

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As many of you know we feature a monthly signature dish, usually based upon the month of the year, the season, food ingredients currently fresh and in season or an upcoming holiday.  This month we are featuring pumpkin, as they are plentiful during the months of October and November.  These pancakes would be delicious on Thanksgiving morning, as they will keep you full until an afternoon dinner of turkey and all the fixins.


  • 5 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 2/3 cup buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • confectioners’ sugar, for dusting
  • maple syrup, for serving


  • Preheat oven to 350 degrees.
  • Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat.  Add the brown sugar and stir until the sugar begins to melt.  Add the pecans and cook for 2 more minutes.  Transfer the pecan mixture to a small dish and set aside.  Reserve the skillet for the pancake.
  • In a small bowl mix together the flour, pumpkin pie spice, sugar and salt.  Set aside.
  • Melt the remaining 3 tablespoons of the butter.  In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended.  Gradually whisk in flour mixture.  Stir in the pumpkin puree.
  • Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.  Gently spoon the batter into the reserved skillet.  Sprinkle the top of the pancake mixture with the reserved pecan mixture.  Bake for 20-30 minutes or until golden brown.
  • Dust the pancake with confectioners’ sugar.  Cut into wedges and serve with maple syrup.

Serves 4 to 6 guests.

Remember, we are featuring this dish during October 2016.  If you stay with us at The Carriage House Inn Bed and Breakfast during October you will most likely be served this delicious and different pancake.  If you stay another time you can always request this recipe, we’ll try to make it for you!

**This recipe courtesy of the Food Network, 2016, Katie Lee Joel.

Classic Buttermilk Waffles

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Buttermilk waffle

Buttermilk waffle with fresh berries

Light, crispy waffles topped with a variety of fruits are a popular breakfast entree served at The Carriage House Inn Bed and Breakfast.  We top these yummy waffles with fresh fruit during the summer months and with dried or canned fruit during the winter months.  Oftentimes we include nuts, whipped cream or even granola with the fruit topping.  Use your creativity!


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted


Preheat your waffle iron.  (We use a large Belgium waffle iron).  In a bowl, whisk together the flour, baking powder, baking soda, and slat.  In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, whisk together the egg yolks, buttermilk and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined, then fold in the egg whites.

Spoon or pour about 1 cup of the batter onto the hot waffle iron.  Close the lid.  Bake until the waffle is golden brown, about 4-5 minutes.  Remove with a fork to a warm plate.  Serve at once, or keep warm on a baking rack in a 200° oven.  Repeat with the remaining batter.

Top with a topping of your choice. The above picture is with fresh strawberries, but you can use whatever fruit you have on hand or skip the fruit and enjoy.


Omelet Waffle

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Omelet Waffle

Omelet Waffle

Mike and I have discovered an easy way to make omelets, especially if you are cooking for a full house, as we often do at The Carriage House inn Bed and Breakfast.  We use a waffle iron!


  • 2-3 medium eggs (depending on the size of your waffle iron)
  • 3 tablespoons whole milk
  • 1 tablespoon shredded sharp cheddar cheese
  • 1 tablespoon diced red pepper
  • 1 tablespoon chopped broccoli
  • 1 tablespoon cooked, bulk sausage
  • 15 baby spinach leaves cut into small pieces


Preheat waffle iron and spray with cooking spray on both top and bottom.  Whisk eggs and milk in a medium bowl.  Stir in remaining ingredients.  When waffle iron is hot, slowly pour in egg batter. Be careful not to fill up too much.  There should be a thin layer of egg batter across the entire surface of the bottom iron.  Depending on the depth and size of your waffle iron, you may have a little liquid left over.  Makes one omelet.   Sprinkle cheese on it after if is removed from the waffle iron.

*You can add any additional ingredients to the omelet that you enjoy eating.  We have added diced mushrooms, spinach, diced squash or zucchini, diced asparagus and kale.  Based on your dietary guidelines you can add or delete what ever you want.

**We use a large, Belgium waffle iron so we need 3 eggs to make a whole omelet..  We serve each guest one half of the omelet along with two side dishes such as roasted country potatoes and a cucumber-tomato salad dressed in a oil and Balsamic vinegar dressing (shown above).

Your Lynchburg Bed and Breakfast hopes you enjoy this recipe.  Check back often for new recipes.

Strawberries and Cream French Toast

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Strawberries and Cream French Toast

Strawberries and Cream French Toast

June 2016 has brought a plethora of strawberries to our backyard garden, at The Carriage House Inn Bed and Breakfast!  To take advantage of these delicious morsels our signature dish this month is Strawberries and Cream French Toast. The dish is prepared the night before so, making breakfast is easy, just cook and serve.   We serve this dish with warm strawberry syrup, because we have plenty of strawberries to make the syrup, but it would be equally delicious with pure maple syrup.  If you need a delicious menu item to serve your dad on Father’s Day this just might be it.  And if you don’r have a garden with fresh strawberries in your backyard head down to the Lynchburg Community Market, on Wednesday or Saturday morning, to pick up from a local farmer.   Of course if you don’t have access to fresh strawberries, store bought ones also work.   Enjoy!

For the French Toast:

  • 18-20 slices of bread, cubed
  • 8 oz cream cheese, cubed
  • 2 cups sliced strawberries
  • 12 eggs
  • 1/3 cup pure maple syrup
  • 1 cup milk
  • 1 cup cream

Grease a 9×13 baking dish.  Arrange half of the bread cubes in the greased baking dish.  Sprinkle the cream cheese cubes and strawberry slices evenly over the bread cubes.  Top with remaining bread cubes.  Beat eggs until light and fluffy.  Add maple syrup, milk and cream to eggs, mix well.  Pour egg mixture over bread cubes.  Press lightly to allow egg mixture to be absorbed by the bread cubes.  Cover dish with foil and place in refrigerator at least 8 hours or overnight.  Remove dish from refrigerator about 30 minutes prior to baking.  Preheat oven to 350 degrees.  Bake, covered with foil, for 30 minutes.  Remove foil and bake an additional 30 minutes or until fluffy and golden.  Allow to sit about 10 minutes before serving.  Top with Strawberry Syrup.

**helpful hint: put the cream cheese in the freezer for about 20 minutes before you cube it.  It will slice a bit easier and more uniformly.

Strawberries and Cream French Toast

Strawberries and Cream French Toast from the oven

Strawberry Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons corn starch
  • 1 cup sliced strawberries
  • 1 Tablespoon butter

Cook the sugar, water and cornstarch until thickened.  Stir in strawberries and simmer 10 minutes.  Add butter and stir until melted.  Serve warm over French Toast.

**helpful hint: before combining first 3 ingredients mix cornstarch with about 1-2 Tablespoons of the water and mix until well blended.  Add this slurry mixture to sugar and water solution for thickening.


Making a Signature Dish-Jefferson’s Virginia Festival

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Pumpkin Waffel

Pumpkin Waffle

As members of the Jefferson Heritage Trail, The Carriage House Inn Bed & Breakfast, is proud to offer a “behind the scenes tour” during the Jefferson’s Virginia Festival dates of May 28 until July 4th.

Each Saturday morning, during the month of June and on Saturday July 2nd, we will invite 2 guests into our kitchen to observe the preparation and cooking of one of our signature dishes that we serve for breakfast.  And then, they and our other guests will be able to enjoy this fabulously delicious main course.

Tortilla Breakfast Bowl

Tortilla Breakfast Bowl

Dishes may include: Apple Stuffed Croissant French Toast with Spiced Maple Syrup, Breakfast Frittata, Pumpkin Waffles with Maple Walnut Apples, Tortilla Breakfast Bowl, Sweet Potato Pancakes with Toasted Coconut and Pecans, Dutch Baby or Shirred Eggs Florentine.

How do you participate in this unique event?  Call us at 434.846.1388, tell us you are participating in the Jefferson’s Virginia Festival and would like to book a room and take part in our “behind the scenes tour.”  You will book your room for a minimum of two nights and we’ll take care of the rest.   Saturday morning of your stay you will join is in the kitchen, observe, take notes and leave the kitchen with a copy of the recipe served that morning.  Then you will join our other guests in devouring the signature dish offered.  This event is limited to two guests each Saturday morning, so book your space early.

We look forward to sharing some of our techniques and recipes with our guests.  See you soon!

Breakfast Tortilla Bowl

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Breakfast Tortilla Bowl

Breakfast Tortilla Bowl

Our Breakfast Tortilla Bowl is an easy twist on eggs and sausage..  The dish featured each month is something we have served to our guests at The Carriage House Inn Bed & Breakfast.  The featured monthly recipe uses ingredients that are fresh and in season that month, are reminiscent of the season or celebrate a holiday that is celebrated that month.  This year, as last, we will be celebrating Cinco de Mayo at the B & B when we serve breakfast on Thursday, May 5th.

Our Cinco de Mayo entré this year is a Breakfast Tortilla Bowl.

We make the tortilla breakfast bowl using a special tortilla baking pan.  The shape of the pan is fluted, allowing you to place a 6 or 9-inch tortilla inside.  Pressing the tortilla to conform with the shape of the pan results in a fluted bowl.  We have used both flour and corn tortillas.  If using corn tortillas this recipe can be gluten-free.

The tortilla bowl can be filled with any breakfast items you like.  We brown sausage, onions, and peppers.  We then make scrambled eggs, which are added to the meat mixture when they are almost set.  To the egg-sausage mixture we add black beans, roasted kernel corn and shredded cheese.  Once combined we place the mixture into the tortilla bowl and top with a bit more cheese. The plate is dressed with sliced mango and avocado, along with some sliced tomatoes (for a bit more color).  We serve this dish with a side of sour cream and salsa plus hot sauce.

Tortilla Salad

Tortilla Salad

Since we are serving this for breakfast we have adjusted the ingredients toward breakfast foods.  I have made the tortilla bowls and filled them with taco salad fixings, shrimp (above) or chicken salad, or any other ingredients you think go well with tortillas.  Use your creativity.  And happy Cinco de Mayo!  Olé!