Each morning enjoy the company of fellow travelers in the dining room, enhanced by leather wainscoting and a crystal chandelier. Wake to the aroma of pastries baking in the oven. Mary-Jo, an experienced pastry chef, prepares a full breakfast for our guests, served family style. Fresh fruit, granolas, juice and specialty coffees are served along with a variety of entrees. House favorites include apple cheese pancakes, stuffed french toast and breakfast souffle.

McConnell Inn Recipe for Apple Cheese Pancakes

Mary-Jo likes to serve these pancakes with homemade blueberry and red cherry syrups. Most guests can not decipher the ingredients and are surprised when they hear the recipe.

To make low-fat pancakes, use low-fat cottage cheese and substitute 7 egg whites for 4 eggs.

Serves 4

1 cup grated fresh apple
1 teaspoon lemon juice
1 tablespoon honey
4 eggs, separated
1 cup cottage cheese
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt

In large bowl, mix apple, lemon juice, honey, egg yolks, cottage cheese, flour, cinnamon and salt together. Beat egg whites until stiff. Fold egg whites into batter.

Pour pancakes, approximately 3 inches in size, on greased hot griddle and fry until brown on both sides. Serve with your favorite syrup and butter.