(masthead) All Seasons bed and breakfast inn, Fairbanks Alaska
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“We are New Zealanders who have traveled a lot. Rarely have we found an establishment that combines comfort with such hospitality.”

Mary's Stories

The Cook
Published July 4, 2007, in the Fairbanks Daily News Miner.

The breakfast preparer at All Seasons Inn is not a professional cook, much less a chef. The cooking has been learned by trial and error, try, try again, and oops! I have no cooking methods, no original recipes, no secret ingredients, and no special talents (other than our inclination for oops). The Innkeeper’s culinary training is comprised of one semester, at age 50++, in the Culinary Arts program at University of Alaska Fairbanks as an audit student who could not take the pressure of grades and tests. However, over fourteen years of cooking for guests I have assembled a selection of delicious, well presented breakfasts that consistently garner praise from our customers. I have learned enough skills to find five star recipes on the web rated “easy.” Specialties include do-ahead recipes, last minute dishes and a pride in never letting one bite of fruit go unused.

The pantry always has a selection of cereals, oatmeal, dried fruit, and Krusteaz pancake mix. Our refrigerator is always stocked with eggs, fresh fruit and yogurt and the freezer is filled with frozen breakfast meats, egg beaters, and breads for emergency use. Each item is a breakfast miracle just waiting to happen. Last summer I cooked everyday for up to 20 guests for 156 days in a row and, without exaggeration, culinary miracles happened on more than one occasion.

I hope you the enjoy upcoming stories of Breakfast at the Inn and that the recipes help you present a “wow” breakfast to your family, friends and relatives, commonly known as Bed and Breakfast guests. Here is one of the Inn’s easy and yummy recipes.

Banana Walnut Pancakes

  • 3 cups Krusteaz Buttermilk pancake mix
  • 2 1/4 cups cold water
  • 2 tablespoons vanilla
  • 3/4 cup walnuts, broken into quarters
  • 2 large over ripe bananas, mashed
  • 1 banana sliced into 1/4 rounds
  • Maple Syrup

Preheat griddle to 350 degrees. Spray griddle with Pam right before pouring batter. Mix pancake mix, water, and vanilla until smooth. Let batter stand for 5-10 minutes. Gently stir in bananas. Using a ladle, pour a 4” round of batter onto hot griddle. Add walnuts to batter once the cakes are on the griddle. Cook 5-6 minutes on each side or until golden brown. Top stack of 2 or 3 pancakes with 6 slices of banana and serve with warm maple syrup. To warm syrup, place in microwave for 1 minute. Makes 20-22 pancakes.

INN TIPS: Spray the griddle for every round of batter. Do no mix the nuts into the batter in case someone does not like or is allergic to nuts. When cooking pancakes for a crowd, the cakes can be moved to a sheet pan and stored in the oven at 150 degrees for 20-25 minutes.

Never throw away an over ripe banana. Instead, stick it in the freeze. When a recipe calls for a mashed or over ripe banana, put the frozen banana in the microwave for about 40 seconds. Cut the top off the banana and squeeze the pulp into your mixture. Frozen banana are rich in color and flavor. They also work very well in smoothies, muffins, and banana bread.

763 7th Avenue,
Fairbanks, Alaska 99701

(907) 451-6649
Toll Free 1-888-451-6649
Fax (907) 474-8448
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