Blueberry Sour Cream Pancakes with Maple Syrup Pecans

1 1/2 C flour
1 tsp. baking powder
1 tsp. salt
1/4 C superfine sugar
2 eggs, separated
1C sour cream
2/3C milk
4 TBSP unsalted butter, melted and cooled
8oz blueberries, fresh or frozen
vanilla ice cream to serve

Maple Syrup Pecans:
4oz pecans
1C Maple Syrup
4TBSP unsalted butter

Preheat oven to 400F.

To make the maple syrup pecans, spread the pecan halves over a baking sheet and cook in the preheated oven for 5 minutes or until lightly toasted. Simmer the maple syrup in a small saucepan for 3 minutes. Remove from the heat and stir in the pecans and butter.

To make the pancakes, sift the flour, baking powder, salt and sugar into a bowl. Put the egg yolks, sour cream, milk and butter into a second bowl and beat well, then add the flour mixture all at once and beat until smooth. Put the egg whites into a clean bowl and beat until soft peaks form. Fold them gently into the batter, then fold in the blueberries. (Do not overmix- a few lumps of flour and egg white don’t matter)

Lightly grease a skillet and preheat over medium heat. Reduce the heat. Pour 3 TBSP. of batter into the pan and cook in batches of 3 to 4 for 1-2 minutes over very low heat to avoid burning the blueberries, until small bubbles begin to appear on top and the underside is golden brown. Turn them over and cook the other side for 1 minute. Transfer to a plate and keep them warm in a low oven while you cook the remainder.

Serve with ice cream and maple syrup pecans.

*makes 8-10 pancakes


The First Snow

We’ve had our first snow of December, and everything is looking white, bright, and beautiful around here. With Christmas vacation only a few short weeks away, the snow is a welcome addition to the holiday decorations in the inn and around the area.

The ski areas are getting excited for the season ahead; many have been blowing snow and were finally able to open last weekend, much to the pleasure of many avid skiers and snowboarders.

The local towns also have many holiday celebrations planned (think tree lightings, wine tastings, and tractor rides). For more information on activities in the coming weeks, give us a call at 1 (802) 867-5751.

About Cornucopia Bed & Breakfast

The Cornucopia Bed & Breakfast, a restored 1880 Colonial, is within earshot of the chimes of the Village Church. Located in the center of Dorset, Vermont, a small alluring Village nestled in the foothills of the beautiful Green Mountains. With its picturesque white clapboard homes, its marble church and sidewalks and the overall beauty of the Village Green, Dorset is a storybook New England Village on the National Historic Register.

The inner living room boasts a large fireplace and comfortable sitting area, perfect for relaxing with your favorite book. The large Solarium overlooking an ever changing landscape, gives each guest ample room to socialize. During the warmer months, guests also enjoy this beautiful Vermont setting of English Country Gardens, split rail fencing and stone walls from a marble patio or covered porch.