Breakfast and Tea at Rivendell House
We provide fresh and locally grown products whenever possible. These beautiful eggs, laid by free-range, certified organic Aracauna chickens, are delivered to our door every week from Orchard Hill Farm in Andover, Maine, and are the basis for Allen's special omelets and other delicious treats. The Maine maple syrup we serve is also certified organic and is produced by Steve and Edwina Hardy of Mountain Maple Farm. We also use dairy products from Oakhurst, a Maine dairy that pledges to use milk only from BGH-free cows.
Our three and four-course breakfasts will take you through a day of skiing, hiking, or sightseeing. We are able to accommodate special dietary needs–just let us know what you require. We serve afternoon tea to guests between 4 and 5 pm, with tasty, but healthy, treats like cranberry-walnut scones.
Jackie's homemade oatmeal bread
Allen's Blueberry Pancakes
Ingredients:
1 & 1/4 C sifted all-purpose flour
(very important!)
3 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 beaten egg
1 cup milk
2 tbsp oil
1 cup drained blueberries (or other fruit sliced thin)
Method:
Sift together dry ingredients.
Combine egg, milk, and oil; add to dry ingredients, stirring just till moistened.
1 Bake on hot griddle, sprinkling the blueberries on after you flip the pancakes.
2 Makes eight 4-inch pancakes.
- Prepare at least 10 minutes ahead and let the batter sit until you are ready to cook.
- Allow to cook on one side until you see bubbles forming; then flip pancakes to cook other side, but DO NOT flatten them with your spatula.