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Recipes

Sweet Potato Pancakes Recipe

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The Carriage House Inn Bed and Breakfast, in Lynchburg Virginia, proudly presents it’s signature recipe for the month of January.  Filled with antioxidants but at the same time decadently delicious this breakfast is good for you and a treat!

Sweet Potato Pancake Recipe

  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 5 1/2 tablespoons sugar
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 3 large eggs
  • 3 cups buttermilk
  • 2 tablespoons butter, melted
  • 1 large sweet potato, roasted and cooled
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg

 

Candied Pecans: recipe follows
Toasted Coconut: recipe follows

In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.  Separate eggs.  Beat egg whites until foamy and soft peaks form.In a separate bowl, whisk together the buttermilk, egg yolks and melted butter.  Gently fold egg whites into wet mixture.  Add wet mixture to the dry.  Peel and mash sweet potato, in a separate bowl, add honey, cinnamon and nutmeg, mix well.  Gently fold sweet potato mixture into the pancake batter.  Let batter stand at least 1 hour (or you can make it a day ahead).

Heat a skillet or griddle over medium heat.  Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side.  Serve immediately garnished with candied pecans and toasted coconut.

Candied Pecans:

  • 1 cup chopped pecans
  • 1/2 tablespoon butter
  • 1/2 tablespoon honey

 

Heat a medium skillet over medium heat.  Add all ingredients and cook until the pecans are lightly browned and caramelized, about 8 minutes.  Remove from heat, cool, store in an airtight container.

Toasted Coconut

  • 1 cup sweetened coconut

 

Preheat oven to 350 degrees.  Spread coconut onto sheet pan, with sides.  Place in oven for about 3-4 minutes, turn coconut.  Return to oven for additional 3-4 minutes, watching carefully so coconut does not burn.  Coconut will be lightly browned.  Store in airtight container.

Makes 24  3  1/2-inch pancakes.

We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast.  Our last guest that had this said it was the best pancake she ever had!  If you hate to cook breakfast give us a call and reserve a room.  We would love to serve you our legendary breakfast each morning of your stay.

Gingerbread Waffles

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The Carriage House Inn Bed and Breakfast is please to share our signature breakfast entree, for the month of December, Gingerbread Waffles.  Served with a Spiced Pear & Cranberry Compote this dish is reminiscent of December tastes and scents.  This is a great recipe to surprise your family with on Christmas morning!

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup molasses
  • 1 cup root beer (can use a regular beer if desired)
  • zest of one orange
  • 1 egg, beaten
  • 1/2 cup vegetable oil

Combine flour, salt, baking powder, ginger, cinnamon and cloves in a large bowl.  Mix together molasses, root beer, beaten egg and oil in a medium bowl.  Stir wet ingredients into dry ingredients, adding additional root beer if necessary.  Place  waffle batter into preheated, greased waffle iron, per manufacturer instructions.  Serve with Spiced Pears & Cranberry Compote (recipe follows.)  Makes 4 Belgian waffles.

Spiced Pears & Cranberry Compote

  • 1 cup orange juice
  • 1 cup fresh cranberries
  • 1/2 cup pure maple syrup
  • 2 pears, peeled, sliced and cut into large pieces
  • dash of ground cinnamon, cloves & ginger

Place orange juice,  pear pieces, spices and cranberries into a small saucepan.  Bring to a boil, lower heat to simmer and continue heating until cranberries burst (about 2-3 minutes.)  Add maple syrup and let simmer another two minutes.    Keep warm until waffles are ready for serving.

 

Cranberry Pancakes

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Cranberry Pancakes

 

November is the month for giving thanks and we have much to be thankful for.  As you gather for the traditional Thanksgiving dinner this year think of the cranberry.  What would Thanksgiving be like without turkey and of course the cranberry.  We took this little red berry and incorporated it into our November signature breakfast.  This month, guests of The Carriage House Inn Bed and Breakfast in Lynchburg Virginia,  have enjoyed our cranberry pancakes.  Of course you can enjoy this all year round, but buy your cranberries now and freeze them for use throughout the year.

  • 2 cups of all purpose flour
  • 2 teaspoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 2 large eggs
  • 2 cups of buttermilk
  • 2 Tablespoons of melted butter plus more for greasing
  • 1/2 cup of fresh cranberries
  • zest of one orange

 

Bring 2 inches of water to a boil in a small saucepan.  Add the cranberries and boil for about 2 minutes, or until they start to burst.  Drain, cool for 5 minutes.

In a large mixing bowl, mix the flour, sugar, baking soda, baking powder and salt.  In a separate bowl mix the eggs, buttermilk, melted butter and orange zest.

Coarsely chop the cranberries, fold into milk mixture.  Gently stir the milk mixture into the dry ingredients, just until combined, stir too long or too strong and your pancakes will be tough.  Batter will be somewhat thick.

Coat a large griddle with butter heat over medium heat.  Using a 1/4 cup measure scoop (I use an ice cream scoop) batter for each pancake onto griddle.  Cook until bubbles dot the surface, 2-3 minutes.  Flip and continue cooking until browned, 1-2 minutes longer.  Repeat with remaining batter.

Serve with Cranberry butter (below) and garnish with fresh cranberries.

Cranberry Butter

  • 1/2 cup butter, room temperature
  • 1/4 cup chopped, dried cranberries

 

Combine butter and chopped cranberries until well mixed.  Place in refrigerator until cool.  Scoop tablespoon of butter onto top of pancakes and serve with warm pure maple syrup.

Serves 4-6.

Hint–preheat the oven to 200 and place the pancakes in the oven while cooking the rest of them so that all of them stay warm until served.

Pumpkin Waffles with Apples & Spiced Maple Syrup Recipe

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The Carriage House Inn Bed and Breakfast, Lynchburg, VA introduces it’s signature recipe, pumpkin waffles, for the month of October.  November and December are also great months to use pumpkins.  What would Thanksgiving and Christmas dinner be without pumpkin pie.    In the spirit of fall, colored leaves, pumpkins and warm spices this dish is always a crowd favorite.  Once you’ve enjoyed these fabulous waffles you too may request them upon your return visit, even if it’s not October!

Pumpkin Waffle Ingredients:

Pumpkin Waffle Recipe

  • 1 cup cake flour
  • 1/4 cup wheat germ
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup half and half
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter
  • 1/4 cup oil
  • 1 large egg
  • 2 large egg whites

 

Apples & Spiced Maple Syrup

  • 2-3 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • dash of nutmeg
  • 2 crisp apples, Granny Smith, thinly sliced
  • 1/4 cup pure maple syrup

 

Preheat oven to 200 degrees.

Waffles:  Preheat Belgian waffle iron to medium heat, according to manufacturer’s directions.  In a large bowl, whisk flour, wheat germ, sugar, baking powder, baking soda, spices and salt.  In a separate bowl, beat together half and half, pumpkin puree, melted butter, oil and egg.

Make a well in the center of the dry ingredients and pour in the wet ingredients.  Whisk together lightly to make a slightly lumpy batter.  Allow to rest for 30 minutes.  In a third bowl beat the two egg whites until stiff peaks form.

Gently fold egg whites into batter mixture.

Pour and spread about 1 cup batter into the center of the waffle iron.  Cover and cook until crisp on both sides and a rich golden brown.  Keep warm, on oven rack only, in a 200 degree oven until ready to serve.  Repeat with remaining batter.  Serve garnished with hot apples and spiced maple syrup.

Apples and Spiced Maple Syrup

Melt butter in a large skillet over medium heat; add spices.  Add apples and let cook until warm but still crisp, about 2-3 minutes.  Add pure maple syrup.  Toss to coat.  Keep warm until ready to serve atop waffles.

We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast.  Our last guest that had this said it was too pretty to eat, but they ate it anyway and loved it!  If you hate to cook breakfast give us a call and reserve a room.  We would love to serve you our legendary breakfast each morning of your stay.

Apple Stuffed Croissant French Toast with Spiced Maple Syrup

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The Carriage House Inn Bed and Breakfast, Lynchburg, VA

Apple-stuffed Croissant French Toast

  • Our signature dish for September, at The Carriage House Inn Bed and Breakfast, highlights locally grown apples and presents French Toast with a twist.  A favorite of our guests it is often requested by those returning.  Enjoy!

 

Apple Stuffing and Spiced Maple Syrup

  • 1 Granny Smith apple
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter
  • a dash each of cinnamon and nutmeg
  • Carmel Sauce

Core apple and slice into thin pieces, removing skin is optional.  Place maple syrup, butter and spices into a medium frying pan, stir; add apple slices.  Over low heat, stirring occasionally, bring mixture just to a boil.  Simmer about 1-2 minutes or until apples are tender but not soft.

Croissant French Toast

  • 2 large croissants, sliced in half lengthwise
  • 1/4 cup half and half
  • 1 tablespoon flour
  • 1/4 teaspoon pure vanilla extract
  • a dash each cinnamon and nutmeg
  • 2 eggs, lightly beaten

 

In a shallow pan combine eggs, half and half, flour, vanilla and spices.  Mix well.  Dip each croissant half in mixture until well coated but not soggy.  Place dipped croissant onto a hot buttered griddle or frying pan.  Cook about 3-4 minutes, flip and cook other side another 3-4  minutes, or until firm and a light golden brown.

Remove apples and soft caramel sauce from heat.  Strain apples and sauce, allowing sauce to accumulate into a measuring cup.  Place a croissant bottom on each serving plate.  Top with sliced apples.  Add croissant top to apples.  Dust with confectioners’ sugar.  Garnish plate with a few apple slices or caramel sauce.  Serve spiced maple syrup separately.

Serves 2.

Berry Gazpacho

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Mixed Berry Gazpacho

Our signature dish, at The Carriage House Inn Bed and Breakfast, for August takes advantage of the fresh fruits found in our garden and at the local Lynchburg Community Market.  Our guests and we have enjoyed this breakfast appetizer “soup” made with summer fruits such as blueberries, blackberries, raspberries, strawberries or a combination of berries, use your imagination!

  • 4 cups of fresh berries (or you can use frozen, just thaw them first)
  • 1 cup apple juice
  • 1 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1 6 oz. container berry yogurt, that corresponds to the type of berries used

Set aside a few berries for garnish.

Combine remaining berries, apple juice, orange juice, sugar, honey and lemon juice in a blender.  Blend 1-2 minutes or until smooth.  Strain into a bowl, discard solids.  (Depending on the berries used you may have to strain the mixture 2 or 3 times to remove all of the seeds).  Whisk in yogurt.  Garnish with reserved berries and a small dolop of yogurt.  Serve immediately.  Enjoy!

This is a cool and refreshing treat during the summer.  You can use frozen berries and less liquid to make a refreshing smoothy that can be enjoyed anytime during the day.