Big Apple Pancake
This recipe is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California. Read more. http://theblendmagazine.com/BlueHeron/index.htm

Sauté:
 3-5 minutes in an 8" pan: 1/4 C. butter and 1 large apple, peeled and sliced

Blend:
1/2 C. milk
1/2 C. flour
4 eggs
3 T. sugar
1/2 t. vanilla
1/4 t. salt
Bake at 450 degrees for about 15 minutes until puffed and brown. Dust with powdered sugar.
Serve with good yogurt, pomegranate seeds (or other fruit) and maple syrup.


German Puff Pancakes with Spiced Apples
This is a delicious recipe from Jim & Julie Degenfelder, Innkeepers of Eaglenest B&B, a Victorian Bed & Breakfast located in the historic downtown district of Julian, CA. Read More. http://eaglenestbnb.com/

Apple Mixture:
5 medium Apples, any variety
1/2 cup Water
4 Tbsp. Butter or Margarine
1/2 tsp. ground Cinnamon
1/4 tsp.  All Spice

Egg Mixture:
1 cup all-purpose Flour
1 cup Milk
6 Eggs
2 tsp. Vanilla

For Baking: 4 Tbsp Butter, cut into 6-8 pats.
To prepare Apples:  Peel, core and cut Apples into chunks. 
Place in a large frying pan with Water and Butter.
Cook 10 minutes on high heat or until Apples are softened.
Stir in Cinnamon and All Spice; set aside.
Prepare the Egg Mixture:  Blend Flour, Milk, Eggs and Vanilla, either with a wire whisk, in a blender or in a food processor fitted with the metal blade.
Place 1 pat of Butter into each of 6 (12 ounce) soufflé dishes or oven-proof soup cups with handles.
Place in preheated for 10 to 12 minutes or until Butter is very hot. 
Ladle a generous cup of batter into each dish. 
Turn oven to 425 degrees and bake for 10 minutes.
Turn down to 400 and bake 5 minutes more.
Spoon warm Apples into center of each puffed pancake.  Serve with Whipped Cream. Makes 6 servings

Lemon Ricotta Pancakes
This recipe by artist Terry Olson, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more. http://theblendmagazine.com/amadoinn/index.htm

1 cup Ricotta cheese
1 ½ cups cake flour
¼ tsp. salt
1 cup milk
3 eggs, separated
Zest and juice 1 lemon
1 Tbsp. baking powder
¼ cup sugar

Whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest and juice until smooth.
Sift together flour, baking powder, and 1/8 tsp. salt.
Add to ricotta mixture and stir with a wooden spoon until just combined.
In another bowl, and using a whisk, beat egg whites until frothy.
Add 1/8 tsp. salt and continue beating until soft peaks form.
Using a rubber spatula, fold 1/3 of the egg whites into the ricotta mixture.
Gently fold in the remaining whites. Preheat griddle over medium heat.
Spray with non-stick cooking spray .Ladle out pancakes and cook until bubbles form and pancakes are golden.
Makes 12-14 pancakes. Use topping of your choice or fruit.

Low-fat Nut Apple Pancakes
For those watching their waistline during the Holidays or for the New Year, this is a tasty and healthy pancake recipe from Del & Lynn Mottaz of Meadows Bed & Breakfast Services. Del & Lynn have not only run their own B&B, but now teach others who want to learn how to operate a B&B or become an Innsitter.

1 cup flour (mix all purpose and whole wheat)
½ tsp. salt
2 Tbsp. baking powder
1 ½ Tbsp. sugar
2 apples, cored and thinly sliced
1 cup skim milk
2 egg whites
1 tsp. vanilla
1/2 tsp. apple pie spice
1/2 cup almonds, chopped

Combine dry ingredients. Combine wet ingredients and add to dry mix and stir well. Spray griddle, ladle on hot griddle and top with nuts.  Cook till bubbles and then flip. Sprinkle with powdered sugar and Virginia maple syrup. Yields 4 - 6 large portions.

Potato Pancakes
This hearty recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read More. www.southwestblend.com/yumaheritagefestivals

3 medium potatoes
¼ tsp. salt
1/8 tsp. black pepper
½ cup Cheddar cheese
1 cup green peppers
1 cup onion or green onion

Boil potatoes until just tender. Set aside until cool, then peel and grate potatoes.
Sprinkle with alt and pepper. Spray a large non-stick skillet, and put half of the potatoes on skillet.
Top with cheese, green peppers, and onions. Add remaining potatoes in an even layer.
Cook on a high heat until golden brown. Place a plate over the skillet.
Turn over the plate and skillet. Slide the potatoes back into the skillet to cook the uncooked side until brown.