250-391-8889
1-800-730-4790

Thank you to our hosts for a wonderful weekend getaway. The rooms, the location and especially the food and hospitality were all great...
- Richard and Debbie
Thanks so much for your hospitality, your excellent cuisine, your generous and comfortable accommodations, your choice of guests (all...
- Jo Ann & Bill
Thank you for a pleasant stay. We enjoyed Victoria and its surroundings. Especially nice were your accommodations. We will highly...
- Bob and Donna
Lovely place, quiet and clean! Very good breakfast and really nice hosts.
- Andrew
What a delightful place! What a wonderful host! Our first trip to "lotusland" will not be our last! Thanks for the hospitality.  
- Jim and Sheila
It was AMAZING here ! Were from California and WOW ! The lagoon is chalked full of sandollars and the castle is beautiful. Thank you...
- Camille
Thank you so much, had a wonderful time. Truly appreciated the beautiful setting and tasty vegan breakfasts!
- Keira and Jaime
Back for our 3rd time for a night away. As usual it was wonderful. We had a great supper again at mychosen cafe & restaurant in...
- Merle & Jeff
Hello my Name is Rachel Grene and I am sixteen years of age. Although I am young, I have travelled frequently and this establishment...
- Rachel Grene
Very welcoming atmosphere and great hospitality!
- Sean and Christy Hendrickson

Swedish Oven Pancake - Ugnspannkaka

BOOK DIRECT - Best Price

1/2 cup flour
1/2 cup milk
2 eggs
pinch of nutmeg
4 tbsp. margarine
2 tbsp. powdered sugar
juice of 1/2 lemon

Beat eggs. Mix together eggs, flour, milk and nutmeg. Melt margarine in oven-proof 10" skillet. Pour batter into skillet with melted margarine. Bake at 425°F for 15 to 20 minutes. Remove from oven and sprinkle with lemon juice. Cut pancake into 4 to 6 pie-shaped pieces. Serve immediately with a variety of toppings such as lingonberries, applesauce, fresh strawberries, peaches or fruit preserves.