Breakfast at Airy View Bed and Breakfast Lancaster PA
Our breakfast at Airy View will get your day off to a good start! Breakfast is served each morning in our Sun Room, which over looks the pond. Fresh brewed coffee and weekend newspapers are available each morning for the early riser, or you can have a warm cup of tea from our large selection.
All of the food served at Airy View B&B is prepared from scratch with fresh, local ingredients when possible. On a typical day, breakfast begins with juice, coffee or tea and a fresh fruit salad, Mary’s homemade granola, and greek yogurt. Entrees may be a luscious spinach, tomato and fetta egg frittata, a German Apple Pancake, French Toast with a warm blueberry compote, Belgian Waffles or Oatmeal Pancakes along with a side of breakfast meat: sausage, bacon or ham. Save room for a sweet treat to finish, such as a cinnamon roll, blueberry buckle, or a cranraisin, ginger scone.
An elegant table set with fine linens and stoneware awaits you each morning in our Sun Room. The water fountain along with the antics of Joey the swan, and Dutches the duck add to the ambiance of the relaxed atmosphere. While enjoying breakfast, you will fast discover new friends as you dine with other guests and share stories of your visit to Lancaster County.
We are happy to accommodate any food allergies or dietary restrictions you may have. Just let us know ahead of time how we can meet your requests.
Breakfast at Airy View Bed and Breakfast Lancaster PA is an experience you won’t soon forget. It’s the perfect way to begin your day!
- 1 C. oil
- 2 C. sugar
- 4 eggs, beaten well
- 6 C. oatmeal
- 3 tsp cinnamon
- 2 tsp baking powder
- 1 1/2 tsp salt
- 2 C. milk
- 2 tsp vanilla
Mix oil, sugar, and eggs together. Add oatmeal, baking powder, salt. Stir together then add milk. Blend.
I added peaches and blueberries to mine. You can add whatever fruit you like. About 2 Cups. Grease a
9×13 pan. Bake at 350 degrees for about 40-50 min. Will get a little brown and be set. ENJOY!!
I made 1/2 of the recipe for an 8×8 pan or 5 or 6 large muffin cups. Freezes well, especially in the muffin size.
- 2 c. rolled or thick oats
- 2 c. buttermilk
- 3/4 c. AP flour (I subbed whole wheat)
- 2 T. brown sugar
- 1 t. EACH baking powder and baking soda
- 1/2 t. sea salt
- 2 large eggs, slightly beaten
- 1/2 c. melted butter (equiv. to 1 stick. I only used 4 T.)
The night before, mix oats and buttermilk in a large bowl. Cover with plastic wrap and chill overnight.
In the morning, remove from the refrigerator and stir gently. Blend the flour, sugar, powder and soda
and salt together in a large measuring cup. Add the eggs and melted butter to the oat mixture and stir well.
Then gently fold in the dry ingredients. Do not overmix. Heat your griddle or skillet and add about 1/4 cup
of the batter. Allow to cook until browned on one side, then carefully flip and cook until golden brown on
the second size. Serve topped with maple syrup or fresh fruit.
Makes 10 – 12
- 1 & ½ cups flour
- 1 cup sugar
- ½ tsp. baking soda
- ¾ tsp. salt
- 2 eggs
- ½ cup vegetable oil
- ½ tsp. vanilla extract
- 1/8 tsp. almond extract
- 1 & ¼ cup chopped fresh or frozen peaches
- 1 & ¼ cup sliced almonds
In a large bowl combine flour, sugar, baking soda, and salt. In a medium bowl combine eggs, vegetable oil, vanilla extract, and almond extract. Stir egg mixture into dry ingredients, mix until just blended. Stir in peaches. Spoon batter into a prepared muffin pan, filling each cup about half full. Top each with sliced almonds. Bake at 350F for 20 – 25 minutes.