Our Gourmet Tucson Breakfast Menu
Begin your day at the Inns at El Rancho Merlita Ranch House with a piping hot mug of coffee or a pot of your favorite tea. Our signature Ranch House Coffee Beans are locally roasted, ground fresh daily, and robustly brewed! Breakfast at El Rancho Merlita Inn includes a menu of handcrafted food products and local produce from southern Arizona.
A trip to one of Tucson’s farmer’s markets might be the inspiration for a Frittata of Roasted Chiles and Harvest Vegetables seasoned with Southwestern Herbs from our garden. Indulge in a heart-healthy Arizona Citrus Pistachio Muffin or a slice of Pattie’s Pumpkin Gingerbread. Perhaps your breakfast menu will offer Blue Corn Blueberry Pancakes with Mesquite Syrup and Sizzling Turkey Apple Sausages. Whatever the fare of the day, our buffet of fresh fruits, juices, healthy Ranch House Granola and Yogurt sweetened with Agave Nectar rounds out your choices.
El Rancho Merlita Bed and Breakfast Inn menus offer a bounty of options to please the varying palettes of our guests. We are proud to share the abundance of handcrafted specialty food products and locally grown produce that Southern Arizona and Tucson, AZ has to offer. Your special dietary needs will be accommodated whenever possible.
Tucson Breakfast Recipes
Blue Corn Blueberry Pancakes
1 C. blue cornmeal
1 C. all purpose flour
1 T. baking powder
1/2 t. salt
1/4 C. sugar
2 lg. eggs, 1 1/2 C. milk, 6 T. melted butter – beaten together.
In a large bowl, sift dry ingredients. Add wet ingredients, and mix until just blended.
Preheat griddle to 375 degrees. Pour batter by 1/4 C. onto oiled griddle. Place 6-8 fresh or frozen blueberries on top of each pancake. Flip when bottoms are golden and edges look dry. Each side will take 1 1/2 to 2 minutes.
This recipe will make 18 pancakes. We serve them with Cheri’s Prickley Pear Syrup, a true regional delight!
Molasses Oat Cookies
1 1/2 C. all purpose flour, 1 C. sugar, 1 t. baking soda
1/2 t. salt, 1 T. ground ginger, 1/2 t. ground cloves
1/2 butter, melted and cooled
1 large egg, lightly beaten
1/4 C. unsulphered molasses
3/4 C. rolled oats
Additional 1/4 C. sugar
Preheat oven to 375. Sift first 6 ingredients into large bowl. Mix wet ingredients and add to dry. Stir in oats. Scoop into 1 oz. or 1 t. balls. Roll balls, coat with additional sugar and place on parchment lined cookie sheets about 3 inches apart. Bake 12 minutes, until brown and crisp. Cool on wire racks. Makes 16 cookies.