Here is a delicious twist on an old classic. Crunchy French Toast is a cereal crusted french toast recipe. Thick slices of bread are dipped in a cinnamon batter and then coated in crushed cereal. It’s light and fluffy on the inside, crunchy on the outside and super easy to make. This is a sure bet to become your family’s new favorite breakfast!
- 3 large eggs
- 1 cup half-and-half
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 3 cups coarsely crushed cornflakes cereal
- 8 (3/4 inch think) diagonally cut slices of French or challah bread – We use Texas Toast
In a shallow bowl, combine eggs, half and half, sugar, vanilla cinnamon and nutmeg; beat well.
Place crushed cereal in another shallow bowl.
Dip each bread slice in the egg mixture. making sure bread is well soaked egg mixture is absorbed.
Then coat each slice with cereal crumbs.
Place on 15x10x1 baking sheet; cover and place in freezer for 1 – 2 hours or until firm.
Heat oven to 400 F. Bake bread slices 15-20 minutes or until golden brown, turning once.
To serve, slice baked French Toast on the diagonal; serve 2-3 piece per person. Garnish with powdered sugar, syrup, fresh berries and/or whipped cream.
At the Inn we often whip up a batch of cannoli dip to serve on the side.
- 2 cups ricotta chees
- 1 (8 ounce) package cream cheese
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chip
Beat ricotta cheese and cream cheese together in a bowl until smooth then add the sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
Cover the bowl with plastic wrap and refrigerate until chilled, at least 10 minutes. To serve with Crunchy French Toast, scope into a small bowl, garnish with some additional chocolate chips.
Try our Crunchy French Toast and Cannoli Dip
Each year we try to add a few new varieties of scones to our selection list, especially for our returning guests. This year one of our favorites is a Fig, Walnut and Goat Cheese scone. It is perfect for the holiday season.
Fig, Walnut and Goat Cheese Scones – serves 16
3/4 C cold butter (1 1/2 stick)
1 C buttermilk
2 sample bags of Original Scone mix
1/2 C dried chopped figs – *soak in 2T balsamic vinegar for 15 minutes
1/4 C walnuts, chopped
8 oz. crumbly goat cheese*
Now add the crumbled cheese and chopped walnuts. Drain chopped figs and add to mixture.
Stir in buttermilk. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
Lightly powder scones and serve warm with a to small scoop of cinnamon butter.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
*May substitute gorgonzola for a more savory taste
(Recipe adopted from our friends at Victorian House Scones)
Print the recipe
Fig Walnut and Goat Cheese Scones
As we close out the Dog Days of Summer and start dreaming of the cool weather of Fall, here’s a perfect breakfast or brunch dish to get you in that Autumn mindset.
Baked oatmeal is a traditional and comforting Amish breakfast dish . Unlike regular oatmeal, which is made on the stove-top and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to bread pudding.
These recipe makes six servings and here are the ingredients you will need:
• 2 cups old-fashioned rolled oats (not instant)
• ¾ cup light brown sugar
• 1 cup walnuts or pecans, divided
• ½ cup raisins
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 eggs
• 2 cups milk
• 1 teaspoon Vanilla extract
• 4 Tablespoons unsalted butter, melted, plus more for dish
• 2 tart yet sweet baking apples, like Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups)
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter (we use individual ramekins).
In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
In another bowl, break up the eggs; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set.
Serve warm or at room temperature. Dust with powdered sugar.
Try our Amish Style Baked Oatmeal
As we prepare to reopen we are faced with a number of challenges and unknowns. Our number one concern is for the health and safety of all our guests, customers and staff. We have always prided ourselves on the cleanliness of the guest rooms, common areas and store. That attention to detail and awareness will only be amplified during this critical period. To provide for everyone’s health and safety we will be making a number of changes in the way we conduct business and what is allowable for guests and customers based on state and county guidelines.
Currently all five guest rooms are available for booking.
As per current state guidelines, all guests and customers are required to wear a face mask when outside of your room or in the store.
Decorative pillows, throws, books, magazines, and pamphlets have been removed from guest rooms. We’ve encased the clean (extra) blanket in plastic and bathrobes will be available on request.
Daily housekeeping service will be provided by request only. As always guests can contact us if more items are needed.
We will continue to serve our multi-course breakfast at 8:30 am in the dining room adhering to social distancing guidelines.
The Comfort Station will remain available for guest use but we ask you to adhere to social distancing. We also ask that you refrain from gathering in the living room.
In between guest stays, the rooms are thoroughly cleaned by a two-step process using CDC recommended cleaning and disinfecting guidelines. Cleaning staff is equipped with personal protective equipment (PPE) during the cleaning process.
The Antietam Mercantile will be open to the public and guests, but will be limited to a maximum of four customers in the store at one time. Customers will be encouraged to use hand sanitizer when entering and exiting the store.
These changes will be revised as we move forward under the guidelines provided by state and local officials.
Unfortunately due to the Coronavirus Pandemic and the financial difficulties created by it we are forced to make some changes to our policies.
- In order to ensure proper and through cleaning of each room, there is a 2 night minimum on ALL reservations.
- Check in between 3:00–7:00 pm and check out at 11:00 am remains the same. However due to stringent cleaning policies NO Early Arrivals or Late Check Out can be accommodated.
- A non-refundable deposit of $30 per room is required to guarantee your reservation. The deposit is applied towards your final statement.
- All cancellations and changes to a reservation will be charged a processing fee of $30.00 per room.
- Reservations cancelled less than 14 days prior to your arrival date will be charged for one night’s stay.
- Reservations cancelled less than 72 hours in advance, or if you do not arrive for your reservation as scheduled, will be charged for the entire stay booked.
- Moving a reservation within the above cancellation period is considered a new reservation and will be charged the processing fee.
In the past we have provided discounts for active duty and retired military, Emergency First Responders and Seniors. Over the last five years this has totaled close to $10,000. Unfortunately, at this time we can no longer offer these discounts. We will continue our guest Reward Program – the Rohrbach Regiment and offer specials and packages.
We are sorry for any inconvenience these changes may cause but thank you for you understanding. We will get through this TOGETHER.
Nothing is better than fresh Strawberries – and May is National Strawberry Month!
We love them so much we even have a patch, or three, at the Inn and try to serve them every chance we get. This super easy recipe makes the best jam you have ever eaten.
Mix crushed strawberries with sugar, and let stand for 10 minutes, stirring occasionally. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute, stirring constantly. Immediately pour the boiling pectin mixture onto the strawberries. Mix for approximately 3 minutes or until sugar is totally dissolved before pouring into jars or other storage containers.
Place tops on the containers and leave at room temperature until set. Can be left at room temperature for a maximum of 24 hours, but it usually only takes a few hours to solidify. Place into freezer, and store frozen until ready to use.
Makes 4 cups
- 2 cups fresh strawberries – crushed
- 4 cups sugar
- 3/4 cup water
- 1 (1.75 ounce) package dry pectin
This strawberry freezer jam is quick, easy and delicious on toast, ice cream or even in milkshakes. Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, the jam will technically last about 1 month in the refrigerator, but we have never had a jar not disappear in a week!
With so many things to do in and around Sharpsburg, it can be hard to fit everything into three days. To make your trip-planning a bit easier, we’ve put together the perfect Sharpsburg itinerary that’ll make you want to extend your stay. You’ll definitely want to make this an annual trip!
Day 1 in Sharpsburg
The first thing you need to do before heading out is fuel up. Indulge in our country-style breakfast which guests proclaim ‘will fill you up so you can slide right past lunch”. The first morning you can expect one of our specialties like a loaded veggie frittata or maybe a stack of lemon ricotta pancakes. The main course is always accompanied by a protein side such as our signature apple-maple sausage, thick-sliced bacon or cherry-wood smoked ham. After this breakfast experience, you’ll be ready to hit the ground running!
Your first day is dedicated to staying local and taking in the history. One of the best ways to experience the pristine Antietam National Battlefield is on a private tour with an Antietam Battlefield Guide. Your certified tour guide will lead you across the hallowed ground of Antietam so you can understand why it was a major turning point in the war.
After your tour, you will probably still be full from breakfast, but who doesn’t like something to snack on. Going to Nutter’s Ice Cream is a MUST while you’re staying at the Inn. With over 32 flavors of hand-dipped and soft served ice cream you will get a very generous portion for a ridiculously affordable price.
After your ice cream break head down the road to the Pry House Field Hospital Museum. The Philip Pry farmstead was an eyewitness to the Battle of Antietam. It was transformed from an army headquarters to a field hospital within 24 hours. Here you’ll see exhibits relating to the care of wounded, the effects on the civilian population in the area and the innovations in Civil War medicine, which continue to save lives today. To wrap up your day stop by the Washington County Rural Heritage Museum to learn about our local history. The museum takes you back to a time when the pace was a bit slower and life centered around the farm, family, and community. See what life was like in Washington County, MD prior to 1940.
Since we’re staying local today, you’ll have plenty of time to take a break back at the Inn before heading to dinner. This evening we recommend taking a short stroll down the street to Captain Bender’s Tavern. The tavern is our towns version of “Cheers”. Steve, the owner, and his crew make you feel at home. They have a great menu filled with appetizers, soups, salads, sandwiches, entrees and specialty drinks (Be sure to try the Pickle Fries).
Day 2 in Sharpsburg
Your second Jacob Rohrbach Inn breakfast will be a whole new adventure as different entrees are served every day. If you enjoyed a sweet breakfast your first day, you will get a savory one on your second, and vice versa. Alongside our freshly baked scones and fruit course you might be served a Cheesy Egg Scramble or some Caramelized French Toast. You’ll have a selection of juices to choose from so you’ll always have a different experience!
For Day 2, we’re heading to West Virginia! (Don’t worry it’s just three miles away.) First, lets head down to Harpers Ferry. The Harpers Ferry National Historic Park is located at the confluence of the Potomac and Shenandoah rivers. Taking a stroll along the picturesque streets of Harpers Ferry is like stepping into the past. The Lower Town offers a number of museums, exhibits and historic sites for visitors to see with quaint little shops and restaurants located nearby. You’ll definitely work up an appetite walking around Harpers Ferry so stop at the Anvil Restaurant. The Anvil is a cozy outpost specializing in crab dip, onion soup & other hearty dishes in a low-key setting. Head back up to Shepherdstown for a little more sidewalk shopping. Shepherdstown is the oldest town in West Virginia and is filled with boutiques and specialty stores like O’Hurley’s General Store, Four Seasons Books and Grapes & Grains Gourmet.
There are a surprising number of dining choices in Shepherdstown for Day 2. Whether it’s casual, ethnic, cosmopolitan or locally grown fare you are sure to find something for your taste and budget. For our two favorites, you can choose a farm to table dinner at Domestic, or upscale contemporary American dishes at The Press Room.
Day 3 in Sharpsburg
After a great night’s rest and another wonderful breakfast, you’re ready to venture out on Day 3 of your vacation. Today you’ll take a break from all of the hustle and bustle of the history and shopping and enjoy the natural beauty of the area. Rent a couple of bikes at the Inn and enjoy the morning biking the C&O Canal. This scenic tree-lined path will lead you past historic ruins, cliffs and caves along the Potomac River. Shady biking conditions make this trip a great option for those hot summer days. In the fall the trail becomes radiant with the colors of changing leaves. Pick up a picnic lunch and head up to South Mountain to hit the Appalachian Trail. Whether you’re looking for some scenic beauty and wildlife, a taste of history, or a little exercise, the A.T. offers all these things and much more. Two ideal spots for your picnic on the trail are at the Washington Monument State Park or the Gathland State Park.
Wrap up your afternoon by taking a break at our newest winery – Antietam Creek Vineyards! This 55-acre farm is adjacent to the Antietam National Battlefield and the grapes are grown, processed, aged, and blended at the vineyard. Be sure to say hello to Joan & George (the owners) and enjoy your wine tasting.
For your final night treat yourself to some fine dinning. Old South Mountain Inn is a beautiful, historic restaurant poised atop South Mountain at Turner’s Gap. Specializing in Prime Rib, Beef Wellington and Fresh Seafood Old South Mountain provides the perfect dining experience for celebrating special occasions or to just enjoy a nice evening out. Another fine dining choice is the Bavarian Inn, known for its German cuisine and American fare. The Bavarian sits overlooking the Potomac River at Shepherdstown and offers both a formal dining experience in the Greystone Manor or a more casual atmosphere in the Rathskeller.
If you still have energy for one more activity that evening take a Sharpsburg Civil War Ghost Tour. These tours are based on the lives of Sharpsburg citizens who lived through the Battle of Antietam. Mark and Julia Brugh will take you through the Confederate Soldiers’ Passageway or the Children’s Alley as they explain the ghostly images that still linger in the town, possibly remnants of souls who never crossed over.
In between all of these local excursions, you’ll need to rest and recharge. This is essential because you’ll need the energy! Enjoy the tranquility of relaxing on your porch, listening to the chirping birds and enjoy the views of the gardens.
The Jacob Rohrbach Inn is an 1800s-era restored Inn and the only one in Sharpsburg. Make your stay a memorable one with the Jacob Rohrbach Inn and plan your small town getaway today!
We love to do frittatas at the Inn. They are super easy and versatile, yet look really impressive when served. Breakfast, lunch, brunch or even dinner, they make a beautiful and filling meal. While we plan ours and use ingredients based on what is seasonal, they are a great way to ‘clean out the fridge’. I am giving the ingredients used for our veggie version, but you could easily add meat to yours if you wanted. Most frittatas are done in a cast iron skillet on the stove top and then baked in the oven. While you can use that method, we do ours in ramekins (as I have a bit of an obsession with them at the moment) and just bake them. It allows us to customize each one if needed, depending on dietary requirements. You could go crazy and make each one different and do a frittata tasting to find your favorite.
Ingredients: makes 4 individual frittatas
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup potato, cooked and cubed
1 cup chopped spinach
3 tablespoons butter or olive oil
8 large eggs
1/2 cup shredded cheese of choice
1/2 cup sour cream
salt and pepper to taste
In large bowl beat eggs until well blended, add sour cream and mix again. Stir in cheese, salt and pepper and set aside.
Add oil and a little butter to a pan over medium heat, add cubed potatoes and brown all sides. Remove potatoes to a bowl and set aside. Add another pat of butter to warm pan and add peppers and onions, cook until tender, stir as needed When onions and peppers are cooked add chopped spinach to pan (add a little more oil or butter pat as needed). Stir frequently to prevent spinach from burning and cook until wilted. Add potatoes back to veggie mixture and mix well and until all ingredients are warm.
Divide veggies between the 4 ramekins and then ladle egg mixture over top.
Bake at 350 degrees for approx 30 minutes, remove and let set for 5 minutes. This can either be served in the ramekin or removed and then plated.
OK, now that I have given you the ingredient list, I’m going to make a confession……I usually just wing it. These are the amounts that I started with and a few thousand frittatas later, I just eyeball it. Good rule of thumb is 2 eggs per person, depending on how ‘loaded’ you plan on making them. That is why I love frittatas so much. There is no right or wrong way to do them. Hate onions or spinach, leave them out….love potatoes, load it up…..need meat, throw it in! You are only limited by your imagination (or the contents of your fridge!)
Now, a few tips that you might find helpful on your frittata journey. It’s OK to use frozen breakfast potatoes if you don’t have a leftover baked potato, just brown them good first. Frozen chopped spinach can be a lifesaver during the winter when you can’t find, or afford, good fresh produce. Regardless of what your children might tell you, no one ever died from eating spinach! I know I said cheese of choice, but go light on the cheddar it tends to get oily when you bake it. You might also notice that there is no milk or cream listed, I almost never use it in my egg dishes. I use sour cream instead, it makes all of your egg dishes really light and fluffy. Seriously, try it, you can thank me later….
The local bakery in town is just as well known as Nutter’s Ice Cream. Burkholder’s Baked Goods has been providing delicious fresh donuts, dinner rolls, fresh cakes and pies, breads, milk, and cheese for almost 25 years now in Sharpsburg.
About Burkholder’s Baked Goods
Nathan and his wife Ruth Burkholder, started selling baked goods out of their van at the old Amoco or BP station in Sharpsburg. They had recently sold their farm near the Hagerstown airport and moved to a farm near Sharpsburg. The business become so successful selling out of the van, that they opened their first commercial bakery on Main Street in the Town Square. In 2000, they sold their farm and purchased a home in Sharpsburg and remodeled the garage into the current bakery facility.
Unique Items at the Bakery
There is not a Dunkin Donut or Krispy Cream shop within miles of Sharpsburg, but not to worry, Burkholders Baked Goods beats them hands down when it comes to fresh made donuts. The display counter in the bakery is not that big, but they carry at least two dozen different kinds of donuts every morning. Powdered, glazed, filled with fruit or filled with cream, and my two favorites apple fritters and bear claws.
If you’re not into donuts, the Burkholders also make cookies each day too. You can always find oatmeal raisin, peanut butter blossoms, short bread, sugar cookies and depending on the season, decorated butter cut-outs. Of course pies and cakes are one of the best sellers. Pumpkin, apple and pecan pie (again, my favorite) are popular around the holidays.
Even though we love the donuts, cookies, and pies; a popular breakfast item at the Inn is the homemade bread. That’s right, we use Burkerholder’s bread for a number of breakfast dishes. Their famous Cheese Bread is toasted just enough to brown the edges and bubble the cheese that’s carefully folded into the dough. This makes a perfect side to any egg dish. We recently posted the recipe for our Caramelized French Toast. Of course you could use store bought bread, but we love the Cinnamon Raisin bread. The extra cinnamon, raisins and yeasty sweetness makes this one of our most requested breakfast dishes. Burkholder’s makes several kinds of bread, and they are all really good.
In addition to all these wonderful baked goods, they also sell local dairy products and honey. They have farm fresh eggs, cheese and their milk comes in the old-fashioned glass milk bottles.
So the next time you’re at the Inn or visiting Sharpsburg, stop by Burkholders to get some fresh homemade baked goods to snack on or take home.
Burkholder’s Baked Goods
106 W High St
Sharpsburg, MD 21782
The bakery is open from 6am to 5 p.m. Tuesday – Friday, 6am-12pm Saturday (closed Sunday & Monday).
Driving from the Inn, Burkholder’s Baked Goods is just at the end of the block on Hall Street, turn left on High Street. You will cross over Mechanic Street and the bakery will be on your right. Parking is available behind the house. (Click here for Google Maps)
This is the perfect breakfast for when you want something a little special, but don’t have time to make a fuss. It is a twist on traditional french toast, but you make it the night before and just pop it into the oven the next day. With the gooey center and chewy edges it’s a crowd pleaser at a holiday brunch. Because of its’ sweetness, it is best served with salty bacon or spicey sausage
Butter or spray a large 15″ rectangular dish. Slice the cinnamon raisin bread (Ours is fresh from Burkholders Baked Goods here in Sharpsburg) about an inch thick and lay slices flat to completely fill the dish. You may need to cut the edges or add pieces as necessary to ensure the dish is filled.
In a medium size bowl, combine the eggs, milk, cream, vanilla, cinnamon, and nutmeg. Mix well. Pour over bread slices, then cover and refrigerate overnight.
The next day, remove from the refrigerator at least 30 minutes before baking. Preheat oven to 350 degrees.
In a small bowl, combine the butter, brown sugar, and corn syrup for topping, mix well. (It will be very thick like frosting.)
Spread over top of bread evenly.
Bake 45-60 minutes or until puffed and golden. Remove from the oven and let sit for 5-10 minutes to allow topping to set nicely. Cut into squares and serve with warm. This French toast is plenty sweet on its own but can be served with warm maple syrup, fresh whip cream or a light dusting of powdered sugar.
8 slices of one inch thick Cinnamon Raisin Bread*
1 cup cream or half & half
1 cup milk
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 cup brown sugar (firmly packed)
2 tablespoon light corn syrup
*If you can’t find whole loaf bread, you can stack 2 thin slices
Guests often want to know what we, the Innkeepers, have for breakfast. Often we are so busy that we skip breakfast (I know, the HORROR!) and have an early lunch. On those rare days that we have a little spare time, or when family comes to visit, we like to whip up some Cheesy Eggs. Who doesn’t like eggs with cheese – cheese makes everything better! But these aren’t your typical boring scrambled eggs with a little cheese sprinkled on them. These are infused with cheesy goodness, and with only a few ingredients, are super easy to prepare. It also looks like it took a lot of effort to prepare, so you score extra points with your company. We have one or two ‘secret weapons’ that take this dish from good to amazing
Start by whisking your eggs, add a little pepper to taste. (Skip the salt, you won’t need it. No seriously, put it down, you won’t need it)
Add a little bit of herbs. We used parsley and chives, because that is what I grow and had them handy. You can add any kind of herbs, or not add any at all. These are your eggs, make them how you like.
This is our first secret ingredient- sour cream. What……yep, that’s right. Skip the milk and add sour cream to your eggs. This makes them super light and fluffy. Just whisk them enough to break up and incorporate the sour cream, you should still see little bits floating around.
Now for the main secret weapon – Palmetto Cheese! I can see all of our Southern guests out there going ‘yes, mam’ and all of the Northern ones wondering ‘what the heck is Palmetto Cheese’ We found this amazing cheese when we were stationed in Alabama. It’s a rich, creamy spread with pieces of cheddar cheese, onion, pimentos and cream cheese. (It’s so good, a lot of people just use it to make a sandwich)
Put 2 TBS of spread in a non stick pan and stir it once or twice until it starts to melt. Add in you egg mixture and continue to fold until well cooked. When finished, sprinkle with some chopped chives and a little parsley. Serve with toast and sliced tomatoes. DELISH!
Pepper to taste
2 TBS Sour Cream
2 TBS Palmetto Cheese
Choice of Herbs (optional)
See told you it was just a few things!
Need to serve a crowd? My rule of thumb is 2 Eggs per person and 1 TBS Sour Cream and 1 TBS of Palmetto Cheese per person. You can add more or less for your personal taste.
Dutch Puff Pancake – Servings: 2-4
If you are looking for an easy way to impress people with your cooking skills (when you have none!) this is the recipe for you. This thick, puffy pancake makes such an impression that it is often greeted by ‘ooh’ and ‘wow’ when presented to guests. It’s such a versatile dish that with just a few tweaks it can be sweet or savory and is perfect for breakfast, brunch or even dessert.
Basic Recipe (serves four)
1 cup milk
1 cup flour
½ tsp fine salt
4 Tbs butter
4 Tbs sugar
2 tsp Vanilla extract
1 large skillet or two 8 inch skillets
Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite thin and loose.
Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. You will be tempted to swirl it around or stir it – don’t!
Heat the pan and oven: Heat the oven to 425°F and place the skillet you’re using on a middle rack to warm up with the oven. You might want to take the top rack out now in case it gets extra puffy.
Melt the butter: When you’re ready to make the pancake, remove the skillet from the oven (using oven mitts), add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. (It will seem like too much butter, trust us, it’s not!)
Add the batter: Pour the batter on top of the butter. Place the skillet back on the middle rack in the oven.
Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar.
See additional serving suggestions below.
For breakfast : Cut into wedges and serve with maple syrup or jam . Serve with sausage patties or links, and a twisted orange slice
For brunch: Add a sharp shredded cheese to the batter and place diced ham in the pan before adding batter.
For dessert: Cut into wedges, add a scoop of ice cream and drizzle with hot caramel or chocolate sauce.
Fruit* or Meat filled Dutch baby: Arrange fruits like blueberries or raspberries or place diced ham or crumbled bacon over the bottom of the skillet and then pour the batter over top. (Scattering fruit/meat on top of the batter will keep it from rising as impressively.)
*Fresh or Canned Fruits can be added to the pancake in the center after baking is complete, either prior to or just after cutting into wedges.
Hotels, motels, house rentals, Bed & Breakfasts…. Travelers today have more lodging options than ever before and trying to decide where to stay can be overwhelming. Whether you’re travelling for business or pleasure, finding the right accommodation is important. However, with so many choices, why should you consider a bed and breakfast over another accommodation type? That’s easy – they’re great! No seriously, they are so not what you expect. B&B’s are experiencing a huge resurgence in popularity and they often provide better value compared to hotels and other types of accommodations
If you have never stayed in a Bed & Breakfast, you owe it to yourself to try it. If you HAVE stayed in a Bed & Breakfast, you owe it to yourself to go back. (And, if you stayed in one and thought it was ‘just ok’ you owe it to yourself to try ours!) Here is our top 5 reasons why you should stay at a B&B, especially the Jacob Rohrbach Inn:
1 – A Personal Experience:
You can get good customer service at a hotel, but often you’re just a room number. Here at the Jacob Rohrbach Inn you will get a personalized experience. When you check in, you get to meet an Innkeeper, not an employee or just a book listing the rules and a few suggestions of things to do. We actually know your name and where you are from, we know that it’s your birthday or anniversary and we even know if you want coffee or tea at breakfast. We also know if it’s your first time to the area or your 20th and know just where to send you to find a great experience. Want to go to a winery? Let us know what type you are looking for and we can send you to just the right place. Want a romantic dinner, or maybe just looking for a quick bite between activities – we know the perfect place for both. Want to hang out on one of the porches with a book or just take a nap? DO IT! Want to sit down and chat with us about how we came to do this, or why you are here? Great – we love to hear about you and your story. Only want to see us at check-in and breakfast? That is perfect too. No judgment here- this is YOUR stay. A stay designed by YOU! Our goal is to make you feel comfortable and relaxed so that you leave with great memories.
2 – Affordable and All Inclusive
You may find some hotels or other rental accommodations appear cheaper but the value at a B&B is far better. When you check into a hotel, you might get free parking and a so-so continental breakfast, Wi-Fi is almost always an extra cost and there might be an overpriced vending machine for late night munchies. We recently went to a conference and learned that if we wanted a mini fridge in our room, we had to pay an additional fee each day. Who does that? At our bed and breakfast it’s all included! Off-street parking – free, High speed internet – free, Mini-fridge in room – free, Soda, coffee or tea – free, Fresh, homemade goodies and snacks– free, Amazing multi-course breakfast – free. (I feel like that tax commercial: free, free, free-free-free, free.) But seriously, It’s all FREE!
3 – Breakfast to Remember
At a hotel, you might get a disappointing grab-n-go cold breakfast, or maybe you will get lucky with a “hot” breakfast. But should questionable eggs and a rubbery waffle sitting under a heat lamp be called breakfast? You will find none of that when you stay at our Bed & Breakfast. Wake up to the scent of locally roasted and fresh ground coffee brewing, or the aromas of thick Applewood-smoked slices of bacon sizzling in the oven. That’s what you will find at the Jacob Rohrbach Inn. A homemade, multi-course breakfast brimming with local products and flavors is simply the best way to start your day. That wonderful coffee is out on the comfort station by 7:00am and breakfast is served in the dining room at 8:30. Our menu is ‘chef’s choice’ and alternates each day between sweet and savory. If you don’t like making small talk in the morning – no worries. At the Jacob Rohrbach Inn we don’t make you ‘sit with strangers’. All of our tables are individual and allow you, the guest, to be in control of how interactive you are. Remember this is YOUR stay, you get to decide. Need an earlier start to the day? We will be happy to provide you with a ‘road ready’ breakfast to get you on your way. Don’t worry if you have any food allergies or dietary restrictions, just let us know ahead of time and we will be happy to accommodate them.
4 – Unique and Authentic Experience
When you stay at many brand name hotels, they attempt to provide you the same experience in every location. Which means no matter where you stay, NYC or Bali, you will find the exact same thing. Boring! A Bed and Breakfast is owned by local residents and provides a unique and authentic experience. If you really want to ‘live like a local’, here is your chance! Get the scoop on attractions and activities that are off the beaten path and find out where the hidden gems of the area are. We know the best place to go to capture a sunrise/sunset. We know where to send you for a short relaxing hike or where to go for a challenge. Where is the best place to get your bike on or off the C & O canal? We can tell you that too. Need to find a place to take the kids on a rainy afternoon, or a pet friendly restaurant? Don’t worry, we’ve got you covered. At the Jacob Rohrbach Inn, you will find your Innkeepers are an outstanding source of local information.
5 – Historic Properties and Beautiful Rooms
Quite a few Bed and Breakfasts are historic buildings, architecturally distinctive and no two ever look alike. Many of these are in restored buildings that are hundreds of years old and have played an important role in the history of their town. The Jacob Rohrbach Inn also has a rich history and unique story. Situated along the main street, our motto is “An Eyewitness to History Since 1804”. Be sure to ask us the story of our Inn during your stay. Unlike small cookie-cutter hotel rooms, the Inn has five spacious and comfortable rooms. All five have been thoughtfully restored to maintain their historic character. But don’t let the word historic fool you, we’re not ‘Grandma’s house’ with plastic slip covers and doilies everywhere. Our rooms and suites are individually furnished and come with all the modern amenities that will make you feel at home. If you are traveling with another couple, check out their room. You will be surprised at the differences between each one. Our website allows you to view large pictures of each guest room and select the one that most appeals to you. At the Jacob Rohrbach Inn you get to choose your room, not your room type.
So, the next time you are traveling, or planning a vacation, don’t get overwhelmed by all the choices. Choose a Bed and Breakfast. Come stay at the Jacob Rohrbach Inn for a great experience!