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Issues with NEW Guest Insights

Corrections on the new web page:…

I would like to see examples of what you would be sending to my guests to make sure it's what I would like.

The Dietary restrictions and Allergies have a big overlap, as the first 7 items of the Allergies list are food related. In my experience those two groups should be combined into one question. We ask: "Are there any special food restrictions/allergies or dietary needs that we should know about?". That covers both and the guests can give us as much info as they need.

I made special blueberry pancakes for a guest that used Chia seeds, blueberries, turkey eggs (couldn't eat chicken eggs), canola oil (no butter or vegetable oil) and plain Greek yogurt.They were pretty good if you'd ask me, my wife didn't like the crunch of the seeds.


Wayne, TGH B&B owner

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Isle of Wight … 4 years ago

Blueberry pancakes? Where do I book a room with you?!?!!!



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Wayne Cahoon 4 years ago

My Mom taught me how to cook along with the other 5 kids while we were growing up. Thanks Mom. Anyways, pancake recipes are everywhere so that is nothing, it HOW you do it that makes the difference.

  • Heat the griddle.
  • Mix all the dry ingredients in a bowl.
  • Mix all the wet ingredients in a separate bowl.
  • Mix the dry INTO the wet. This is backwards from most common directions, but this saves from having dry mix at the bottom of the mixing bowl. Remember to mix a little as possible until all flour or liquid is combined. Lumps ARE ACCEPTABLE.
  • LOOK at the batter, it should be wet enough to poor. If too wet add some flour or mix. If too dry, add some milk or liquid.
  • Poor the batter on the griddle.
  • Sprinkle generously with WILD blueberries on top of the batter on the griddle. This allows a precise placement and amount instead of mixing into the batter. If using frozen berries, rinse in a strainer first. 
  • Peek at just one pancake until golden brown, then flip them all.
  • Serve with warmed maple syrup.

Wayne, TGH B&B Owner