Breakfast at Our Inn
At Whistling Swan Inn, our bed and breakfast in Stanhope, NJ, we like to make sure our lodging guests are well fed. Each morning, you’ll wake up to the aroma of coffee brewed from freshly ground beans. A full buffet breakfast is served in our dining room from 8:30-10:00 a.m. on weekends and 8:00-9:30 during the week. There’s no need to stress about pre-set seating times, because you can stroll down anytime you wish during those hours and help yourself. To accommodate individual preferences, our dining room has tables for two and a table which seats four. In the nice weather, guests often enjoy breakfasting on our wraparound veranda, which overlooks the English garden, or in our new gazebo.
The entrées change each day based on the availability of fresh local ingredients and the chefs’ whims. There is always a “savory” choice and a “sweet” choice for the main dish. Guest favorites include our spinach cheddar quiche and cranberry apple French toast or crispy orange waffles, lemon pancakes served with luscious Devonshire cream and eggs Benedict made to order. Roasted rosemary potatoes, homemade Canadian bacon and other sumptuous side dishes round out a meal that should hold you almost until dinner. Fresh fruit, juices, yogurt, homemade granola and home-baked breads and muffins are always mainstays each day on the buffet.
Special dietary needs don’t faze us. We can accommodate most dietary regimens including gluten-free, vegetarian and vegan preferences. Simply let us know when you make your reservation so we can be prepared.
Hungry in the middle of the night? We have a 24-hour hospitality bar set up in our back parlor with complimentary soft drinks, snacks and, of course, Whistling Swan Inn’s signature chocolate chip cookies.
Guest Favorite – Lemon Pancakes
Whisk together in a large bowl:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp. salt
Whisk together in another bowl:
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup fresh lemon juice
- 3 T melted butter
- 1 large egg
- 1 1/2 tsp. vanilla
Pour the wet ingredients over the dry ingredients and gently whisk together, mixing until just combined. Fold in:
- Finely grated zest of 2 lemons
The batter will be thick and bubbly, similar to cake batter.
Serve with Devonshire cream or raspberry syrup. Either is delicious.