• Buttermilk Pancakes
• Corn Meal Waffels
• French-Canadian Crepes
• Home Made Belgian Waffles a la Forget-Me-Not
• Lite as Air Lemon Pancakes
• Oven Baked German Apple Pancakes
• Rolled Oat Pancakes
• Swedish Oven Pancake (Ugnspannkaka)
• Victorian Desert Pancakes
• Sourdough Pancakes or Waffles
• Meriwether House Refrigerator Roll Dough

Corn Meal Waffels A specialty of Loy's Farm Bed & Breakfast in Marengo, Iowa
1-1/4 cups all-purpose flour 3/4 cup yellow corn meal 2 Tbsp sugar 1 Tbsp baking powder 3/4 tsp salt 1-3/4 cups milk 6 Tbsp margairne, melted 2 large eggs, separated	Combine dry ingredients, add wet ingredients and fold in egg whites. Cook in preheated waffel iron. Serve with fruit or syrup. Especially great with real maple syrup! Serves 4-6 people.

French-Canadian Crepes

From the kitchen of la Maison Ravoux Bed & Breakfast of Prairie du Chien, Wisconsin

Make a light dough composed of four eggs, 1 cup flour, 1 1/2 cups milk, 3 tablespoons melted butter, and 1/4 teaspoon salt. Beat well and chill for two hours.

Coat the bottom of a well-seasoned crepe pan with a small amount of butter or oil. Heat. Pour 1/4 cup batter into pan, swirl until bottom of pan is covered. Cook until edges are lightly brown. Turn over and cook until other side is lightly browned. Remove and set aside. The crepes may be rolled or handkerchief-folded. Sprinkle with sugar and warm maple syrup.

This Recipe comes from a cookbook owned by one of Prairie du Chein's oldest French-Canadian families. Printed in French and published in Montreal, the recipe continues "If eggs are hard to come by or you have none on hand, make the dough with spruce beer or with some clean snow and a little milk."

Home Made Belgian Waffles a la Forget-Me-Not From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois
3 eggs 1-1/2 cups buttermilk 1-3/4 cups all purpose flour 1/2 tsp cinnamon 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt (optional) 4 oz. butter	Preheat Belgium waffle iron, spray with a little PAM. Pour in a little of the batter so your iron is well covered. Close lid and check when waffle is golden brown. Serve hot with syrup and fruits. Makes about 8 large waffles.

Lite as Air Lemon Pancakes From the kitchen of the Gray Goose Inn in Chesterton, Indiana.
1 1/3 cups cottage cheese 3 eggs lightly beaten 3 tablespoons sugar 2 teaspoons lemon juice 1 tablespoon lemon zest 2 tablespoons melted butter 6 tablespoons milk 1 cup flour 1 teaspoon baking powder dash of salt	Mix first 7 items until smooth. Stir in last 3 items just until blended. Add 1 or 2 more tablespoons of milk if necessary to make a thinner batter. Cook over medium heat. (Do not cook over too high of heat or pancakes will toughen). When serving pour over raspberry sauce and sprinkle fresh raspberries on top. Makes about 12 pancakes

Oven Baked German Apple Pancakes A specialty of the Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois
3/4 cup all purpose flour 3/4 cup milk, skim okay 3 eggs pinch of nutmeg 4 Tbsp butter 2 large Granny smith apples sliced thin	Preheat oven to 425°F. Combine flour, milk, eggs, and nutmeg, beat lightly and leave batter a little lumpy. Divide butter and melt in two (2) nine inch pie pans. When very hot, pour batter equally in each pie pan. Top with sliced apples and bake 15-18 minutes or until golden brown. Sprinkle with powder sugar and serve with your favorite syrup. Serves two.

Rolled Oat Pancakes From the kitchen of the Frisco Street Bed & Breakfast in Steelville, Missouri.
3/4 C whole wheat flour 1/2 C all purpose flour 1/2 C oats 1/4 C corn meal 1/4 C bran (optional- increase buttermilk a little if used) 1 1/2 tsp baking powder 1 tsp baking soda Generous dash of nutmeg 1/3 C cold butter, cut in pieces	Mix to a consistency of a coarse meal then add: 2 eggs - slightly beaten 2 C buttermilk 1/4 C honey 1/2 C walnuts or pecans Cook on a hot griddle and serve with your favorite toppings.

Swedish Oven Pancake (Ugnspannkaka) From The Carlson House, a Bed & Breakfast, Swedesburg, IA

1/2 cup flour 1/2 cup milk 2 eggs pinch of nutmeg 4 tbsp. margarine 2 tbsp. powdered sugar juice of 1/2 lemon

Beat eggs. Mix together eggs, flour, milk and nutmeg. Melt margarine in oven-proof 10" skillet. Pour batter into skillet with melted margarine. Bake at 425°F for 15 to 20 minutes. Remove from oven, sprinkle with powdered sugar, and return to oven briefly. Remove from oven and sprinkle with lemon juice. Cut pancake into 4 to 6 pie-shaped pieces. Serve immediately with a variety of toppings such as lingonberries, applesauce, fresh strawberries, peaches or fruit preserves.

Victorian Desert Pancakes From the Victorian Lady Bed & Breakfast, Paola, KS
1 cup pancake mix 2 tsp sugar 1/2 cup shredded cheddar cheese 1 egg beaten 1 tbsp. oil or melted shortening 1 to 1-1/4 cup milk 1 tbsp. whipped cream fruit for filling	Combine pancake mix, sugar and cheese. Mix together egg, oil and milk. Add the liquid mixture and beat until dry ingredients are moistened. Bake on hot griddle until tops are bubbly. Turn once and bake until brown. Top each pancake with whipped cream and roll. spoon fruit filling over top of pancake rolls. Serve two to a plate with garnish and hot fruit syrup.

Sourdough Pancakes or Waffles

1 1/2 cups flour 1 tbsp. sugar 1/4 tsp. salt 1/2 tsp. soda 1 tbsp. baking powder 1/4 cup melted butter 1 cup milk 3 eggs 1 cup sourdough batter

Sift together first five ingredients. Beat eggs and milk together in a separate bowl then add with sourdough to dry ingredients. Let rest about 10 minutes. Gently mix in melted butter and cook on hot griddle. For waffles separate egg yolks and whites. Beat yolks with milk and butter and add with sourdough to dry ingredients. Let rest; then fold in stiffly beaten egg whites. Bake in a hot waffle iron or on a griddle. Serves six.

Meriwether House Refrigerator Roll Dough

From the Kitchen of the Meriwether House in Columbus, Kansas

Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp salt, 1/2 cup sugar and 2 pkg rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.

For one dozen cinnamon rolls, roll out 1/2 of dough, cover with melted butter and brown sugar, and sprinkle with cinnamon. Roll dough up and cut into 12 pieces. Place in greased 9 x 13 pan and let rise until double, about one hour. When rolls are done prepare powdered sugar glaze and pour over top.