The Wildflower Inn

Sample Menus and a few Favorite Recipes

We are famous for our fantastic breakfasts. We use only the freshest organic fruits and vegetables, our coffees are freshly roasted and ground just for us, we purchase the highest quality flours and grains and we use only organic eggs and dairy products.

Our kitchen and dining area have an open floor plan so that you may enjoy watching our chefs work their magic; perhaps picking up some cooking tips or talking about favorite hiking trails. 

We are happy to pack you a "breakfast to go" if you need to leave early for the airport, a fishing or climbing adventure or just to see the sunrise over the Tetons. 

Late afternoons, when you return to the Inn, you will find the most delicious seasonal treats...from fresh homemade beverages and warm cookies to a selection of wines and cheeses or perhaps our signature Teton Tea with spiced nuts and clementines. We can not wait to share our love of great foods with you!

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Favorite Versions of French Toast

Cranberry juice 
Chilled slices of casaba, honeydew or cantaloupe with slivers of fresh mint
French Toast stuffed with Cream Cheese
Raspberry Sauce
Warm maple syrup, whipped butter.

Orange French Toast with Grand Marnier

6  eggs, beat well!
2/3 cups  Orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon good vanilla
1/4 teaspoon salt
freshly grated orange peel from one orange

Slice quality Challa or French Bread about 1/2 inch thick.  (inexpensive bread will fall apart.)  "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich"  Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread.  You may omit the cream cheese, but it is delicious!  In which case, slice the bread 1" thick. Mix Well.
Dip the dried "sandwiches"  into the egg batter and let soak until it feels heavy in your hand.  Grill on a lightly oiled pan on medium hot...use margarine...won't burn.  Turn when medium brown and lacey to look at...flip and cook the same on the other may flip again to get a crustier finish.   Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.

Vanilla French Toast

Vanilla Batter
4 eggs, beat well!!
1 cup milk
4 teaspoons sugar
1/4 teaspoon salt
1 teaspoon vanilla

Slice quality Challa or French Bread about 1/2 inch thick.  (inexpensive bread will fall apart.)  "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich"  Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread.  You may omit the cream cheese, but it is delicious!  In which case, slice the bread 1" thick. Mix Well.
Dip the dried "sandwiches"  into the egg batter and let soak until it feels heavy in your hand.  Grill on a lightly oiled pan on medium hot...use margarine...won't burn.  Turn when medium brown and lacey to look at...flip and cook the same on the other may flip again to get a crustier finish.   Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.

Warm Raspberry Sauce

Heat one package of frozen raspberries, add 1 Tablespoon lemon juice and sugar to taste.  Just heat until warm throughout.  Pass to serve over French Toast.

Breakfast for a Romantic Morning 

Homemade White Hot Chocolate with chocolate sprinkles or Mocha Lattes
Fresh squeezed orange juice
Grapefruit halves with broiled brown sugar topping
Heart shaped cranberry-orange scones
Baked eggs with herbs and gruyere cheese

White Hot Chocolate
This is a heavenly drink

3 ounces best-quality white chocolate, chopped (I use Lindt)
1\3 cup brewed coffee (optional)
1\2 tsp. vanilla
2 cups milk   (or half and half) 
grated nutmeg or chocolate sprinkles for garnish

Melt chocolate in the warm milk, stirring frequently. Add coffee and vanilla. Stir until smooth. Heat until hot, but not boiling. Serve immediately with a dusting of nutmeg or chocolate sprinkles.   Serves 2

Broiled Grapefruit Halves

Cut each grapefruit in half, section but leave in the rind. Sprinkle the tops with brown sugar and broil in the oven until tops are bubbling and brown. Yummy chilled too...make extras!

Cranberry-Orange Scones

A biscuit like scone, flaky and light

3 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup firm butter, cut in small pieces
3/4 cup fresh or dried cranberries, chopped
1 teaspoons freshly grated orange zest
1 cup buttermilk, organic is best.

Preheat oven to 425 degrees.
In a large bowl, mix the dry ingredients together. Cut in the butter until the dough resembles  coarse crumbs .  Add cranberries and orange zest. Add the buttermilk and stir until it forms a ball ...use a light hand for flaky scones. Divide the dough into two equal balls, flatten on a floured surface to 3/4 inch thick. Cut each circle into 6 equal wedges or use a heart shaped cookie cutter.  Place on a cookie sheet, sprinkle with the cinnamon sugar and bake for 12 minutes or until brown. makes 12 scrumptious scones.

Wildflower Inn Baked Eggs with Fresh Herbs

Deliciously simple and quick

Butter two small ramekins for each person. Drop one egg into each ramekin….sprinkle with fresh basil, a few leaves of fresh tarragon, slivers of sun dried tomatoes and cover thoroughly with grated Gruyere cheese.
Bake at 350 degrees for 10 to 12 minutes until the cheese puffs up a bit and the eggs are set as you like. Eat and enjoy!!

A Healthy Start to your Day

A nice, freshly brewed "cuppa tea"
Berry Refresher
Chilled Oranges in Marmalade and Grand Marnier
Oatmeal-Buttermilk Pancakes
Strawberry butter and maple syrup

Berry Refresher
A healthy, light smoothie for breakfast or brunch

4 cups fresh or frozen strawberries or raspberries, or a combination
2 cups freshly squeezed apple or orange juice
1⁄4 cup freshly squeezed lemon 
granulated sugar

Combine the berries and the juice in a blender and mix until very smooth. Add sugar to taste. Chill…garnish with a sprig of mint or a sliced strawberry. Serves 4.

Oranges with Marmalade


3 oranges, peeled and sectioned
1/3 cup orange marmalade
1/3 cup orange juice
2 Tablespoons Grand Marnier

Combine everything in a bowl and fold together well.  Chill for 1 hour to overnight. (We sometimes put the bowl into the freezer for a short while.) Serve in a cut glass bowl for a beautiful dish.  Serves 4

Wildflower Inn Oatmeal-Buttermilk Pancakes

Our most requested recipe

2 cups old fashioned oatmeal
2 1/2 cups buttermilk, organic buttermilk is by far the best.
2 eggs lightly beaten
1/4 cup butter or margarine, melted and cooled
1/2 cup all-purpose flour
2 tablespoons sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Combine the oats and buttermilk for 15-30 minutes. Add eggs and butter. Stir well.
Add flour, sugar, baking powder, baking soda and salt. Stir gently. Let rise for 10 minutes.
Cook on a medium hot grill. I use a 1/4-cup-measuring cup to ladle onto the grill. Perfect size every time.
Serve with warm maple syrup or strawberry butter. Serves 4.

Strawberry Butter

Combine 1 cube softened unsalted butter with 3 tablespoons strawberry jam. Roll into a log on a piece of saran wrap. Chill well. Slice into rounds and serve on a pretty plate. 

A Cereal Morning

Freshly ground coffee, tea, orange juice
Baked Bananas
Wildflower Inn Granola or Super Oatmeal
Blueberry Muffins

Baked Banana
A great winter dish

1/3 cup (2/3 stick) butter, melted
3 tablespoons fresh lemon juice
6 firm, ripe bananas, peeled and cut in thirds
1/3 cup brown sugar
1 teaspoon cinnamon or ground ginger
1 cup grated coconut

Preheat the oven to 375 degrees.
Spread the melted better and lemon juice over the bottom of a shallow baking dish that will hold 6 bananas. Put the bananas in the dish and turn them until they are well coated with the butter mixture. Put the sugar and cinnamon or ginger in a small bowl and stir with a fork to blend thoroughly. Sprinkle the sugar mixture evenly over the bananas.
Bake the bananas for10 minutes, or until the butter bubbles a little. Turn the bananas and continue baking for another 5 minutes. Sprinkle the coconut over the bananas and cook for another 5 minutes until the coconut is brown.  Divide into bowls and serve warm with a dab of plain yogurt. Serves 6

Wildflower Inn Granola

Good and good for you…

8-10 cups Old -fashioned Quaker Oats
2 cups coconut
1 cup mixed nuts (sliced almonds, pecans, sunflower seeds, etc.)
2 cups mixed dried fruit (cranberries, apple, apricots, etc.)
1 cup butter
1 cup honey

Mix the oats, nuts and coconut into a large roasting pan. Melt butter and honey in the microwave and stir into the dry ingredients. Roast in an oven at 350 degrees until golden brown, stirring well every 15 minutes. This may take from 30-45 minutes. Remove from oven and add the dried fruit.  Let cool and store in a airtight container.
As a variation, we sometimes add cinnamon, ginger or orange peel to create a new taste. 
Wonderful with fresh fruit and yogurt. Keeps well.

Fantastic Fruit & Nut Granola

This has become a guest favorite!

4 Cups Quaker Old Fashioned Rolled Oats
2 Cups shredded coconut
2 Cups sliced almonds
1 Cup raw cashews (You can add a variety of nuts…walnuts, pecans, hazelnuts)
1 Tbl. fresh orange peel
1  tsp. ground cinnamon
1/2 tsp. salt   
3/4 Cup vegetable oil
¼ Cup honey, warmed

Preheat the oven to 350. Toss together in a roasting pan until well mixed.  Put into the oven and bake until light to medium brown.  Stir well every 15 minutes.   This will take from 45 minutes to 1 hour 15 minutes.   Check the color carefully, it will crisp up when cool but it needs to be tan.
Remove from the oven and add:

1  Cup diced mixed fruit
1  Cup dried cranberries
1  Cup slivered dried apricots
½ Cup dried cherries (or dates/figs/currants…your favorite)

Cool well, stirring occasionally.  May be stored at room temp if used frequently, otherwise, we store in the freezer.

Super Oatmeal
Easy and delicious!

Combine in a saucepan:

2 cups old-fashioned rolled oats
4 cups milk
1/4 teaspoon salt
1 fresh nectarine or peach, peeled and diced
1 apple, cored and diced
1 banana, sliced into chunks

Let soak for 5 minutes or so. Simmer slowly over low heat, stirring often. Cook until thickened and tender, about 10-15 minutes. Wonderful with vanilla yogurt dolloped on top!  Serves 6-8.

Blueberry Muffins
Absolutely the very best! And easy too.

8 tablespoons butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fresh or frozen blueberries
2 tablespoon cinnamon sugar

Preheat oven to 350 degrees.
Cream the butter and sugar together in a mixing bowl. Add egg and vanilla, gradually add the milk, stirring well to combine. Add flour, salt and baking powder, folding into the wet ingredients. With a metal spoon gently stir the blueberries into the batter. ( A metal spoon will keep the berries from bursting.) Divide among 12 regular, oiled muffin tins, or 6 jumbo tins. Sprinkle with the cinnamon sugar. Bake 20-30 minutes depending on the size. 

Sunday Morning Waffles

Coffee, tea, chai, fresh grapefruit juice
Wedges of fresh chilled melon with fresh berries
Yeast Waffles or Buckwheat Buttermilk Waffles
Warm maple syrup, fresh berries or homemade jams

Yeast Waffles

You can start these the night before or early in the morning.

1/2 cup warm water
1 package yeast
2 cups warm milk
1 stick butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs
1/4 teaspoon baking soda

Use a large bowl, this will rise.  Dissolve yeast in water and let sit 5 minutes.  Add butter, milk, salt, sugar, and flour and beat until smooth.  Cover bowl with plastic wrap and let stand overnight at room temperature.  Just before cooking, beat in the eggs and the baking soda.  Stir well.  The batter will be very thin.  Pour into a hot waffle iron.  These are very!!  light and crisp.  Wonderful with fresh berries.  This batter keeps well in the refrigerator for several days.   

Buckwheat Waffles
Wonderfully light and crisp…these never stick to the waffle iron!

3/4 cup buckwheat flour 
3/4 cup white flour 
2 teaspoons baking powder 
3/4 teaspoons baking soda 
1/2 teaspoon salt 
2 tablespoons sugar 
3 eggs 
1 1/2 cups buttermilk, organic is the best. 
1/2 cup butter, melted and cooled

Preheat waffle iron. Combine all dry ingredients in a large bowl. Beat the eggs, buttermilk and butter together until well combined. Add to the dry ingredients until just blended. The batter will be thick. Cook until the waffle iron stops steaming and are brown and crisp. Watch out when you open the lid, they might just float away!  Serve with fresh strawberries and warm maple syrup. (An innkeepers secret: turn your oven on to 150 degrees and place waffles directly onto the rack to serve a crowd…they will stay crisp!) Serves 4.

Catch of the Day Breakfast

Coffee, tea, Bloody Mary's or tomato juice
Pineapple Boats with Kiwi
Scrambled Eggs with Smoked Trout, Parsley and Cream Cheese
Toast, bagels, cream cheese
Scrambled Eggs with Smoked Trout

Scrambled Eggs with Smoked Trout

per person…

2 eggs
2 tablespoons smoked trout, flaked
1 teaspoon fresh, chopped parsley 
4  1/4  teaspoons of cream cheese
1 tablespoon butter

Crack the eggs  into a bowl...just break the yolks.  Have the trout and the parsley in two small bowls. ( I dab the cream cheese around the edges of the bowl to keep each "dab" separate.) Heat a skillet on medium heat....add butter....when sizzling, add eggs, folding and  fluffing so that the whites and yolks do not combine too much. When almost set, foldin the trout and parsley and drop in the cream cheese. Fold gently and serve.  Wonderful with great bread or bagels toasted.  You may also use smoked salmon.

A Healthy Summer Morning

Coffees, teas
Fresh Peach Smoothies full of Fruit Orange Muesli
or Fresh Apple Muesli
Whole grain toasts with honey or fresh fruit jams

Peach Smoothie
Summer in a glass

3-4 small peaches, sliced, fresh or frozen
1 tablespoons sugar
juice of 1/2 lemon
1 cup vanilla yogurt
1/4 cup milk
a few ice cubes if using fresh peaches

Combine all ingredients in a blender and puree until smooth. Serve in a wine goblet for a pretty look.  Serves 4

Fruit Muesli

1 cup old fashioned oats
1 cup orange juice
1 teaspoon lemon juice
1/4 dried fruit
1/4 cups nuts
3 cups chopped fresh fruit 
1 cup vanilla yogurt
sugar or honey to taste

Combine ingredients...serve with additional yogurt and berries.

Fresh Apple Muesli

1 cup old fashioned oats
1 cup good apple juice or cider
2 tablespoons vanilla yogurt
1/3 cup sliced almonds
1/4 cup dried fruits bits

Mix all ingredients and chill well.  Serve with yogurt and fruit.

A Winter's Morning

Coffee, Tea, Homemade Hot Chocolate, Cranberry Juice
Baked Apples in Yogurt
Gingerbread Pancakes
Maple Syrup, butter, peach jam

The World's Best Hot Chocolate

per person…

1 cup milk
2 ounces high quality chocolate, such as Lindt

Heat the milk, add chocolate, stir until melted. Enjoy!

Gingerbread Pancakes

A real treat at Christmas time…or anytime!

2 1/2 cups flour
5 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 cup molasses
2 cups milk
2 eggs
6 tablespoons butter, melted

In a large bowl sift together the flour, baking powder, salt, baking soda and spices. In a separate bowl combine the molasses and milk. Beat in the eggs and the melted butter. Add to the flour mixture and stir until just moistened. Ladle the batter onto a hot, lightly oiled griddle and cook until golden on both sides. Serve hot, with butter and syrup. Also great with yogurt, applesauce, or sliced pears.

A few of our other Favorite Recipes

Check in often and see the new updates!

This makes a beautiful presentation with the layers of vegetables visible when cut into wedges and served on the plate.  This recipe does not need to be exact in measurements…it is delicious hot, warm or cold.   It can also be baked in a casserole or pie plate.

½ thinly sliced onion
2 zucchini, ¼ inch thick
1 yellow squash, ¼ inch thick
½ red pepper, ½ yellow pepper seeded and cut into ¼ inch strips about 2 inches long.
10 or so mushrooms, sliced
8-12 oz fresh spinach

6 eggs
3/4 - 1cup half and half (or milk)
1 teaspoon salt
1 teaspoon pepper

2 cups stale French bread or Challah
1 cup grated Gruyre cheese
1 cup cherry or grape tomatoes (cut in half)

Combine all vegetables except spinach into a big stew pot. Sauté until soft, but not falling apart. Fold in the spinach. Drain well. Then, beat eggs very well, add half and half and season with salt and pepper. Add the bread
and let soak until it becomes wet and soft. Fold in the drained vegetables and cheese.

Put foil around the base of a spring form pan to keep it from leaking and spray inside with Pam. Fill with vegetable, egg and bread mixture. Place tomatoes on top, skin side up.

Place on a cookie sheet and bake at 350 for 1 hour or until a knife comes clean.  Cut into wedges and serve.
Serves 6-8

Teton Tea
A very special drink for a cold winter day

4 cups cranberry juice
1 2 inch stick of cinnamon

Simmer in a large, non-aluminum pan for about 20 minutes. Add…

2 cups orange juice
1/4 cup lemon juice
1/2 cup sugar or to taste

Heat until the sugar is dissolved and drink is hot. Beautiful at Christmas time! Serves 4-6

Fantastic Buttermilk Pancakes

The lightest, most delicious buttermilk pancakes ever

1 egg
1 cup buttermilk, organic is best.
1 cup sour cream
1 tsp. baking powder
1 tsp. baking soda
1 cup flour

Mix all ingredients together gently. Let sit for 10 minutes while the batter rises. Very important. 
Lightly oil a medium hot grill. I use a 1/4-cup-measuring cup. Serve with warm maple syrup or homemade jam. Thanks Carol for this recipe! Serves 3-4

Cranberry Ricotta Pancakes
Very pretty and very delicious

2 tablespoons concentrated cranberry juice
3/4 cups milk
6 tablespoons butter
4 eggs 
2/3 cups ricotta cheese
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
1⁄2 cup chopped cranberries

In a small non-aluminum saucepan, heat the cranberry juice, milk, and butter until the butter is melted. (I do this in the microwave in a 4 cup measuring cup.) Transfer to a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Fold in the ricotta and cool to room temperature.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Fold into the egg batter until just mixed. Toss the cranberries in a small amount of additional flour and add to the batter. Cover the batter and let rest for 15 minutes.
Heat the surface of a griddle or skillet. Brush with margarine. Pour 1/4 cup batter per pancake on the griddle surface. Cook until the edges are dry and the surface is covered with small bubbles. Turn pancakes over and cook remaining side.
Serve the pancakes hot with butter and syrup. Serves 6

Cornmeal Pancakes
A wonderful crunchy texture. Delicious with bacon served on the side.

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

2 cups buttermilk or plain yogurt
1/2 cup milk
1/4 cup vegetable oil
2 large eggs

Mix the dry ingredients together in a large bowl. Add the buttermilk, milk, oil and eggs. Stir until all ingredients are incorporated. Let stand for 5-10 minutes. This recipe is wonderful with the addition of fresh blueberries. Gently stir 1?2 cups of fresh blueberries into the batter. Cook on a medium hot grill. Serves 8.

Amazing Lemon Souffle Pancakes

2 1/4 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1 tsp salt
1/2 tsp nutmeg
2 tablespoon finely grated lemon zest

5 eggs, separated

1 1/2 cup ricotta
3/4 cup butter, melted and cooled
1/4 freshly squeezed lemon juice
3/4 cup buttermilk
1/2 tsp vanilla

Mix the first 6 ingredients together. Beat the egg whites until they form soft peaks, set aside.

Mix the egg yolks with the next 5 ingredients.Combine the dry with the wet ingredients.

Gently fold in the beaten egg whites.

Cook on a medium griddle (we use margarine to prevent burning, when the
margarine sizzles lightly, the grill is hot enough.)

Use a 1/4 cup measuring cup. When bubbles form, flip and cook until a light
golden brown. Never "pat" your pancakes, they will loose their lightness.

Hint: to save time, zest your lemons and store in the lemon juice the day
before, refrigerate. Serves 5-6

Cuban Limeade
Wondferfully refreshing!

1 can Minute Maid Limeade
2 cans water
12 oz. cold club soda
1 handful of mint, slightly bruised to release flavor

Add all ingredients into a 2-quart pitcher. Stir well. Fill the rest of the container with ice. Stir and enjoy! Do not add lime slices; it will become bitter.

Chocolate Dreams
Soooo easy to make and delicious!

8 oz. bittersweet chocolate…best quality
2 T. butter
Melt these two together, let cool slightly.

3 T. flour
¼ t. baking powder
Mix these two together.

2 eggs
2/3 C granulated sugar
1 t. vanilla
Beat these 3 ingredients together with a mixer until light and fluffy.

Fold all of the above together with a rubber spatula until well mixed.
Fold in: 8 oz. chocolate chips 8 oz macadamia nuts
Using a medium scoop (1 ½ inch), put mixture on a cookie sheet prepared with foil. (dull side up) bake at 350 for 8-9 minutes until tops are dry looking but cookies are still soft. Cool on sheets (cookies will continue to bake some). Makes about 3 dozen.

Raspberry Gems
Delicate, pretty and delightful!

1 C butter, softened
3 oz cream cheese, softened
½ C granulated sugar
1 t. vanilla
2 C flour

Beat butter and cream cheese together until blended. Add sugar and vanilla, mix…add flour and mix well. Shape dough into 1 inch balls, press top lightly with your finger and place a raspberry into each indentation. Bake at 350 for 10-13 minutes until lightly brown on the bottom. Cool dust with powdered sugar. A mouthful of flavor.

Please call, write or email us for any additional information
we can give you about these recipes, The Wildflower Inn or the Jackson Hole area.


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