Our Menu
Begin your day at El Rancho Merlita Ranch House Bed
and Breakfast Inn 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.
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.
Blueberries
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.
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