A while back (okay, quite a while back) we had a little weekend away in Manchester, Vermont for a friend’s wedding. We stayed in the cutest bed and breakfast, and it was exactly what you’d expect staying at a quaint bed and breakfast in Vermont. The Inn at Manchester was gorgeous and the owners were the nicest people.
It was really pregnant with Bryn so I spent a lot of the time there just relaxing and enjoying some quiet moments while Hadley was with Uncle Spencer and Aunt Kelly and Trevor was serving his best man duties.
One of the biggest highlights from that weekend (in addition to seeing our good friends get married) was the awesome breakfasts we’d have in the morning. They were delicious and would bring you as much or as little as you’d want (which is music to a pregnant lady’s ears). We had these amazing Cottage Cakes while we were there and they were so delicious, I definitely asked for seconds. Then, they also printed me a copy of the recipe so I could make them at home! So if you’re ever in need of a place to stay in Manchester (which has some great attractions – the flagship Orvis store!), check out The Inn at Manchester and ask for seconds of the cottage cakes!
I’m a huge fan of smearing your favorite jelly on top – and I especially love them with the Cranberry Apple Butter I picked up from Trader Joe’s after last holiday season. It adds just the right amount of tartness to the pancakes (which aren’t that sweet since there is no added sugar to them. The pancakes are also much higher in protein than your traditional pancakes, meaning they’ll stick with you much longer than the sweet, buttermilk variety.
Read on for the recipe.
- 1 cup small curd cottage cheese
- 4 eggs, beaten
- 4 tbsp. butter, melted
- 1/2 cup flour
- Mix the cottage cheese, eggs and butter together. Fold in the flour.
- Cook on a greased pancake griddle on medium high heat until golden brown. Top with your favorite jam or apple butter and add maple syrup if you like!