It is morning on the Georgia coast: pink, blue and purple hues appear on the horizon of Sapelo Island and its surrounding estuary systems, while the colorful display is reflected in the waters of the incoming tide.
photo courtesy Dave Valvo
As the winter sun rises, a misty fog is revealed—a fog that creeps around every curve and bend of the tide’s path through the calm marsh and tidal creeks. A great blue heron glides through the mist emitting a slow, low-pitched squawk that is quickly followed by the rising cackle of marsh hens.
photo courtesy the Blue Heron Inn
This peaceful sanctuary is a haven for birders, nature lovers and those longing to enjoy a secluded excursion into absolute relaxation. And so the day begins at the Blue Heron Inn, a bed & breakfast located on a remote area of Georgia tidewater.
photo courtesy the Blue Heron Inn
Inside the inn, the aroma of fresh-brewed coffee is rivaled by the scent of clove, ginger and cinnamon from gingerbread cake baking in the oven. (The gingerbread cake is not just for breakfast, but will be packed in lunches for our guests heading out to catch the early ferry to Sapelo Island.)
After enjoying fresh fruit, guests will begin their day with light and fluffy pancakes served with butter, warm maple syrup and crisp bacon. Here at the Blue Heron Inn we are all about comfort. Now is the time to drop a bit of freshly whipped cream on that still warm gingerbread cake—you’ll know you’ve entered another realm of indulgence with the first bite!
This gingerbread cake recipe is said to be an old southern recipe and was found in a cookbook given to me many years ago by my grandmother. The cookbook is the combined effort of two churches in southeastern Massachusetts (where I grew up, St. George and St. Julie’s Churches Favorite Recipes). The pancake recipe I’m sharing is one of my favorites. I found it in The Breakfast Book by Marion Cunningham. I have modified the original recipe by adding just a bit more flour (maybe being at sea level makes a difference, I’m not sure), and by using self-rising flour. One day all I had on hand was self-rising flour and was delighted to find it made the pancakes lighter than ever.
Darien, Georgia (912) 437-4304
Southern Spicy Gingerbread Cake
(from St. George and St. Julie’s Churches Favorite Recipes)
Though we are nearing the end of the holiday season, the comforting smell of this gingerbread cake will bring you warm & cozy thoughts all year long.
- 2 eggs, lightly beaten
- 3/4 cup brown sugar
- 3/4 cup molasses
- 3/4 cup melted shortening
- 2 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ginger
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
Preheat oven to 350 degrees F for baking.
Assembly
Add beaten eggs to sugar, molasses and melted shortening; blend in mixer. Sift and add dry ingredients until thoroughly combined. Lastly add the hot water and combine. Pour batter into a standard Bundt pan and bake at 350 degrees F for 30-40 minutes. This is a very old recipe that makes a light and fluffy gingerbread cake. This cake is particularly pretty when baked in a decorative Bundt pan, and sprinkled with powdered sugar when cool.
Yield: 1 cake, served as is or with whipped cream or applesauce.
photo courtesy the Blue Heron Inn
So Light Buttermilk Pancakes
(adapted from The Breakfast Book by Marion Cunningham)
- 2 cups whole buttermilk (use real buttermilk, the dried substitute does not do this recipe justice)
- 2 eggs, beaten
- 6 tablespoons melted butter
- 2 cups self-rising flour
- 1 teaspoon baking soda
- enough vegetable oil to grease a hot griddle
Assembly
Pour buttermilk into a 5-quart mixing bowl; add beaten eggs and lightly whisk to incorporate eggs into buttermilk. Slowly whisk in melted butter. Sift the flour with the baking soda, then add to the buttermilk mixture stirring just enough to mix the flour. Lumps are ok—this batter does not like a lot of mixing. Let the batter rest for 10-15 minutes. Using a small ladle (and without any more stirring of the batter), ladle about 1/4 cup of batter onto a hot griddle (I use an electric griddle at 400-425 degrees F). Turn when bubbles appear and cook until golden.
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{ 12 comments… read them below or add one }
*SIGH* If only this was a hop, slip and a jump for me! Happy 2009 Sandie! Thanks for bringing us the best of the Inn world
What a lovely place…I’d love to sit there with my binoculars.
Another virtual trip to a very special place Sandie. I could almost smell the gingerbread coming from the kitchen. It has been a pleasure to get to know you over the past year. I look forward to our continued journey in 2009!!
The beauty and calm are real! This is THE place to get away from it all yet be close to historic, natural sites and adventures!
Can’t wait to try each recipe. Happy Holidays to you both. We’re looking forward to 2009 with enthusiasm and hope. Wishing the innkeepers of Blue Heron Inn the same. Irene and Jim Bates
Wow. Both for the place and the food. Happy New Year!
the scenery is ALMOST as gorgeous as those pancakes. i love pancakes.
happy 2009, sandie!
We were there for Super Bowl Sunday and you won’t believe the spread they put on. We stayed and watched the game which was in Jacksonville… just down the highway. Can’t promise you Bill or Jan will do that again but they are perfect hosts. The house and rooms are great.
Wow that looks like the ultimate getaway. so peaceful and the food sounds great as well!
Sounds like my kind of place — beauty and great food. Thanks for sharing it all & Happy New Year to you!
Nice photos. Happy new year!
Looks like a nice getaway. My wife and I have meant to take a quiet trip to Georgia…one of these days. The cake and the pancakes both sound excellent (somehow, I had no gingerbread this holiday!
).
Happy New Year!