“Today I served a mixed tropical cup with watermelon, Crenshaw melon, mango and banana, topped with toasted coconut and almonds, and garnished with mint.

Our main course was fresh blackberry pancakes with my homemade blackberry syrup, our favorite Edwards of Surry black peppered bacon, and sweetened whipped cream.

Guests can find my tried and true pancake recipe on the Innkeeper’s Kitchen page of StonehurstPlace.com”

~  Innkeeper Caroline

http://www.stonehurstplace.com/kitchen.php