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  • Writer's pictureLinda Thomson

Mixing Bowl: Recipes!

As we pulled up to Murphin Ridge Inn we saw a blazing fire in the fire pit where guests gathered to enjoy it’s warmth and stare at the unobstructed view of the dazzling stars. Our evening ended with us sipping Murphin Ridge's famous hot apple cider and chatting with new friends around the fire! So although you may not be able to visit this charming part of Ohio in person you can still fall in love with these recipes from Murphin Ridge Inn!

Murphin Ridge Apple Cider


1 gallon apple cider

1 cup orange juice

½ cup fresh lemon juice

4 Tablespoons sugar

4 teaspoons whole cloves

6 cinnamon sticks

2 teaspoons nutmeg

2 oranges sliced

2 lemons sliced


Mix all and bring to a boil. Simmer for 10 minutes. Strain and serve.

Murphin Foggy Bottom Pancakes

"Murphin Ridge Inn’s famous pancake was created by the B&B’s first chef, who worked on crafting the signature menu item until she felt it was exactly right. “The morning that she felt she had it was one of those great foggy mornings we have around here in spring and summer,” says Joshua Catone, Murphin Ridge Inn’s current chef. “Fog fills in all the gaps and usually covers the fields and gathers around everything. So she called the dish

Foggy Bottom Pancakes.” Catone says the use of cornmeal in the recipe makes the pancakes “nuttier and more interesting than regular pancakes made from white flour.” Although the ingredient can often change a recipe’s texture, he says Foggy Bottom Pancakes deliver a rich cornmeal flavor while remaining a “traditional, very fluffy pancake.”

Foggy Bottom Pancakes

Ingredients: 2 cups white flour 1/3 cup whole wheat flour 1/3 cup cornmeal 1/3 cup rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons sugar 2 eggs 2 cups buttermilk 1/3 cup canola oil milk to thin if necessary Directions: Mix the dry ingredients and wet ingredients in separate bowls, and then combine. Batter should be thick and creamy. Pour 1/4 cup of batter on hot, greased griddle for each pancake. Cook pancakes until golden. Serve with warmed maple syrup, berry sauces, or applesauce.


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