Vermont Organic Dining Restaurant VT

Selected Recipes

Churchill House Pancakes

These light, creamy pancakes have been served in our dining room for forty years or more. This is our number one recipe request. It was featured by Gourmet magazine in June 2005, and on Project Foodie in July 2008. The recipe (which makes about two dozen small pancakes) is easily doubled for larger crowds; just work in batches and keep the finished pancakes on a warm platter in a 200F oven until you are ready to serve.

1 cup small curd cottage cheese	4 organic eggs
1/2 cup flour	4 tablespoons unsalted butter

Melt butter in microwave-safe mixing bowl. Stir in cottage cheese. Add eggs one at a time and combine thoroughly. Add flour until blended. Drop about 2 tablespoons at a time on greased 350F griddle. Cook first side until bubbles break on top; turn. Pancakes will be light golden brown, crisp on outsides and creamy on insides. Serve with warm Vermont maple syrup.

Poppy-seed Salad Dressing

3/4 cup sugar	2 tsp dry mustard
2 tsp salt	2/3 cup vinegar
2 cups vegetable oil	3 tablespoons poppy seeds

Combine all ingredients in a quart jar with screw top lid. Shake well, ensuring sugar fully dissolves.