When European travel among Americans
increased in the 1970s, a rediscovery of the bed-and-
breakfast style occurred, and demand for the
same kind of quaint lodging made a comeback.
The modern bed and breakfast began appearing in
the early 1980s, and it is estimated that more than
30,000 bed-and-breakfast inns are in operation in
North America today.
The Cape Fear Coast is home to some of the most
beautiful bed and breakfasts that North Carolina
has to offer. From members of the Select Registry
to more casual getaways, Wilmington has bed and
breakfasts of every size and style. We asked four fabu-lous
to divulge their divine breakfast recipes and to enter-tain
Banana-Pecan Upside Down Pancake
The C.W. Worth House
62
WBM september 2010
local inns to share the stories behind the houses,
us with a bit of bed-and-breakfast charm.
n •
a - P e a c a n n a U B The C.W.
p • Worth House
s i e
k 412 S. 3rd Street
d a (910) 762-8562
e c n a w o D P n The Queen Ann Victorian
house was originally built in
1893 by Charles W. Worth,
a wholesale grocery merchant
and a commission merchant in cotton
and naval stores at the turn of the 20th
century. The Worth family occupied the
home until the 1930s, and it has been
a bed and breakfast since 1985, making
it the longest-running bed and breakfast
in Wilmington. For New Jersey natives
Margi and Doug Erickson, owning the
C. W. Worth House Bed and Breakfast is a dream come true. They maintain a relaxed atmosphere
and make sure their guests feel right at home. (Inside tip: Ask the Ericksons about the Victorian-style
house that sat across from the church where they were married in New Jersey — it had the
same floor plan and architect as the C.W. Worth House.)
Preparing breakfast at the Worth House is a job shared by both Margi and Doug. They work
together to create fresh and delicious meals, using recipes from Southern Living, friends, family
and some that they create themselves. One of their most popular breakfast dishes is the Banana-
Pecan Upside Down Pancake.
1 stick butter
1 cup maple syrup
3 bananas
½ cup chopped toasted
pecans
Your favorite pancake
mix (Bisquick is used at
the Worth House)
1 teaspoon pure vanilla
extract.
Step by step
Preheat over to 350 degrees. In heavy cast iron skillet (#8 or #10), over
low heat, melt the stick of butter and, with pastry brush, coat all sides
of skillet with butter. Add maple syrup. Remove from heat and let
cool. Slice 3 bananas evenly to completely cover the bottom of the
pan. Sprinkle chopped toasted pecans over that. Prepare your favorite
pancake mix and add the vanilla. Immediately pour batter slowly over
the banana/syrup/nut combo. Let sit for 5-10 minutes. Bake in oven
for 45 minutes or until inserted cake tester comes out clean. Let cool
approximately 5 minutes. Invert on large platter or rimmed cookie
sheet and serve.