At Golden Stage Inn, we take our breakfasts pretty seriously … but not too seriously. It’s our goal to offer you delicious food, made from scratch, without getting too fancy or unfamiliar. We want to serve you something comfortable, but something better than you’ve ever had before. Michael’s Buttermilk Pancakes are a perfect example of this.
If you’ve not been to our inn before, we are an 8-room bed and breakfast, very near Ludlow, Vermont and its Okemo Mountain Resort. We are committed to “green” practices — from composting food wastes to using LED lightbulbs, from buying less to recycling more. And we’re equally committed to these environmental practices in our kitchen. Sourcing with local food is a delicious and healthy way to remain committed to our Green Hotel ideals.
Our typical breakfast starts with a cup of tea or maybe a mug of locally roasted fair trade, organic coffee. (We offer Honduras Light Roast from Mocha Joe’s in Brattleboro, Vermont.) After finding a table in one of our two dining rooms, guests select their juice from the day’s selection and then receive their first course. For this course, there’s always fresh fruit with a dollop of yogurt or cottage cheese, all drizzled with honey made by very own bees. Most often, we’ll also serve a fresh-from-the-oven muffin or pastry too.
And then comes the entrée of the day, which ranges from savory egg dishes to pancakes or maybe French toast drizzled with real maple syrup (from Papa John’s, seven miles north in Mount Holly). And local breakfast meat is a part of every morning too. Whether it’s beef sausage patties from Winterview Farm in Springfield, VT or maybe locally smoked bacon from Singleton’s General Store down the street in Proctorsville, we seek flavorful options from our community farms and stores.
Each meal is prepared fresh just moments before the guest receives it. We always check in with our guests in advance to see if our selection will meet with their approval, always willing to substitute eggs or oatmeal or other preferred options.
One of our most popular breakfasts is Michael’s Buttermilk Pancakes served with real maple syrup and a side of Singleton’s Bacon. We’ve all had pancakes before, but not everyone has had pancakes like those he makes. There’s something about his pancakes that are fluffier, lighter, richer, just better! We’ll share the recipe with you, but we can’t promise they’ll come out like his. (No, we’re not sabotaging the recipe before we share it!)
Michael originally learned the recipe from an Alton Brown cookbook, I’m Just Here for More Food, but has made this recipe so often it’s hard not to call it his own.
Start by mixing together the dry ingredients:
2 c. flour
1 tsp baking powder
½ tsp soda
1 tsp salt
3 Tbsp sugar
Then in a separate container mix together the wet ingredients:
2 lg eggs
2 c. buttermilk (room temperature)
4 Tbsp butter (melted, slightly cooled)
Add the wet to dry and mix just until moistened.
Pour by the ¼ cup full on a lightly greased preheated (375) griddle.
Cook two minutes per side.
Tah dah! Serve with bacon warm pure maple syrup. (And be sure someone else does the dishes. Everything tastes better that way!)