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Cottage Cheese Pancakes with Fresh Peach GlazE
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Cottage Cheese Pancakes (with Fresh Peach Glaze)
The Taylor House Inn
www.wrightsvillebeachmagazine.com WBM
One word sums up
the ambiance of
the Taylor House
Inn (okay, maybe
two words): peaceful (and charm-ing).
Resting in the shade along
the cobblestones of 7th Street in
Historic Downtown Wilmington,
Taylor House Inn is a comfort-able,
romantic, turn-of-the-cen-tury
house built in 1905 by local
merchant John Allan Taylor.
The house served as a residence
for the Taylor family until 1969.
It became a bed and breakfast
in 1989 and has remained a popular choice for vacationers from around the world, including
guests from Finland, Germany, Denmark, Switzerland and more.
Owners Scott and Karen Clark left New York City and purchased the inn with their family
in mind. “We have to be about the only innkeepers in Wilmington who raised a family while
running an inn,” says Scott. “We didn’t want to have children growing up in the city, and we
wanted out of the cold. We hunted for places, found this one, bought it and moved here.”
(Inside tip: Ask the Clarks which world-famous talk show host’s production team was respon-sible
for the decor of one of their rooms.)
Breakfast at the Taylor House Inn is served by candlelight, which was a common practice in
“days of old,” though Taylor House is one of the few bed and breakfasts that still offer this inti-mate
dining experience. The meals are prepared by both Scott and Karen, with recipes collected
over the years, including the remarkable and wildly popular Cottage Cheese Pancakes with
Fresh Peach Glaze.
6 eggs, separated
2 cups small curd cottage cheese
2⁄3 cup flour
2 tablespoons sugar
1 teaspoon salt
Dash cinnamon
1 teaspoon vanilla extract
1⁄8 teaspoon cream of tartar
Fresh Peach Glaze
6 fresh peaches, sliced
Juice from ½ lemon
¼ cup sugar
¼ cup water
Step by step
Place peaches, lemon juice, sugar and water in pot and
cook until peaches are tender.
Beat together the egg yolks, cottage cheese, flour, sugar,
vanilla, salt and cinnamon. In another bowl, beat the egg
whites with the cream of tartar until they are stiff but not
dry. Fold the beaten whites gently into the cheese mix-ture.
Drop batter by small spoonfuls onto oiled griddle.
Cook until puffy and golden brown on both sides. Serve
with sour cream, preserves, honey, butter, powdered
sugar or fresh peach glaze.
•The Taylor
House Inn
14 North 7th Street
(910) 763-7581