Recipe of the Month
Los Gatos Bed & Breakfast, Penn Yan, NY
Total preparation time: 30 minutes
1 teaspoon anise seed (optional)
2 tablespoons butter or margarine
3 large (1-1/4 to 1-1/2 lb. total) ripe Bartlett or Anjou pears, peeled,
cored, cut in half lengthwise
5 large eggs, separated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 cup all-purpose flour
Preheat oven to 300 degrees. Place an 8- to 10-inch frying pan with oven
proof handle over medium heat. Add anise seed and butter. When butter melts,
add pears; cook until fruit is lightly browned on both cut and rounded
sides, about 10 minutes; turn pears over occasionally. When pears are
browned, turn cut side down and space evenly apart in pan; remove from heat
but keep warm.
Meanwhile, in a large bowl, whip egg whites on high speed until foamy, then
whip in sugar. Continue beating until whites hold stiff peaks. With unwashed
beaters, beat yolks in another bowl until double in volume, then stir in
vanilla and flour; beat until well mixed. Stir about 1/4 of the whites into
yolks, then fold yolk mixture gently into whites.
Pour egg mixture over warm pears, pushing batter down between fruit with a
slender spatula. Cook over medium heat until pancake is dark gold on bottom
(lift a corner with a spatula to check). Then bake pancake until the top is
a dark gold color and the center is set (cut to test), about 15 minutes.
With a knife, loosen pancake from pan sides. Place a large plate (slightly
wider than frying pan) over the pan; invert pancake and lift off frying pan.
Cut into 6 wedges.
How do your pancakes compare? BedandBreakfast.com is on the hunt for
great pancakes from great innkeepers! Knowing that breakfast is half our
name and every innkeeper has at least one fabulous pancake recipe,
BedandBreakfast.com wants to highlight the best pancake recipes from B&B
chefs on National Pancake Day, February 5, 2008. To add some incentive for
your participation, cash prizes, BedandBreakfast.com memberships, and
perhaps even media fame are at stake with the BedandBreakfast.com
Pancakes with Personality® Contest.
No need to be an acclaimed chef! Do guests and fellow innkeepers swear by
your recipes? If so, we want to review your recipes, learn more about you,
and post your recipes in a special section of BedandBreakfast.com.
Winners will be judged on the taste and creativity of the pancakes, as well
as the personalities of the chefs. We're looking for original pancake
recipes (not taken from published books, magazines or websites) accompanied
by profiles of the chefs. What makes your pancakes especially popular?
Creative? Indulgent? Healthy?
You have a month left! BedandBreakfast.com will collect and review
all recipes and chef profiles through September 28, 2007. Five
semi-finalists will be selected and sent to a panel of judges made up of
food editors and renowned chefs. From there, two finalists will be chosen
for a pancake cook-off. BedandBreakfast.com will enlist the broadcast and
print media to feature the cook-off. BedandBreakfast.com will provide
transportation for the finalists to attend the cook-off (location to be
The contest winner will receive transportation to and lodging during the
cook-off, $1,000 in cash, $2,000 in transferable BedandBreakfast.com Gift
Certificates, a one-year membership extension at the Platinum level, plus
the fame and glory that goes along with having the best B&B pancakes in the
country, which BedandBreakfast.com will help to promote. The runner-up will
receive $500 in cash, $1,000 in BedandBreakfast.com Gift Certificates, a
one-year membership extension at the Gold level, plus transportation and
lodging during the cook-off. The other semi-finalists will receive $250 in
BedandBreakfast.com Gift Certificates.
BedandBreakfast.com visitors want recipes!
Please note that all recipes submitted to the contest will be posted on
BedandBreakfast.com. We’ve heard from those visiting the site that the
recipes pages are among the most popular.
Sign up soon! Email
Marti.Mayne@BedandBreakfast.com and include all the following
information: (Note: if you are unable to send the photo until
later, that’s okay, just send the recipe, tips and chef’s profile.)
Your recipe. Please make sure is it complete and clear.
Attach a photo of the chef holding the finished pancakes; be sure to
name the photo so we can identify it, e.g., Oatmeal pancakes, 1897
Victorian Inn. It does not have to be high resolution or a professional
photo. If you have a video demonstrating your pancake-making skills,
please provide the URL where we can view it.
Include three to five brief tips on creating perfect pancakes.
Answer the questions below:
How long have you been an innkeeper?
What is your culinary training and/or areas of expertise?
What makes you a pancake pro? Have you been the star at the church
pancake breakfast for years? Have you won any contests for your pancakes
before, or dazzled your local TV station with your pancake prowess? If
not, don’t worry; just tell us about your history as a pancake maker.
All materials must be received by September 28, 2007.
We look forward to learning more about you and your pancakes with
personality! Please email all requested information to
by September 28, 2007. Don't forget to include a full signature file,
including your name, inn name, phone number, URL, and email address! You
must be a member of BedandBreakfast.com to participate. Not a member?
Click here for details and to join.
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To add recipes:
to go to your BedandBreakfast.com Home Base, then click the
add a recipe, select a category, and add your
recipes. If this recipe is not an original of your own, please credit its
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