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What a beautiful bed and breakfast! We thoroughly enjoyed our stay and the breakfasts and hosts were amazing! Perfect place for...
- Heather & Shawn
What an awesome place, You are truly blessed to have a "bit of paradise" to share with lucky visitors such as "us". Your hospitality...
- Lianne Maitland and Carole Hommersen
A very restful sleep - loved the bed - and delicious breakfast. :) Thank you for everything - inspiring.
- Darlene
Thank you so much Dieter & Abigale for an amazing stay :) You live in the best place and we thank you for sharing this. We will be...
- Kim & Trevor
Thank you for such a beautiful time here. On arrival, we were welcomed and given a very warm greeting/tour of your property. The views...
- ANGELA + SEAN
Had a great time. Accommodation great. View over the water brilliant. Everything good. Whales were out as expected. Hosts very...
- Gordon and Barbara Wilson
Great Place!! First time for both of us in a B&B. Nice experience. We'll definitely be back!
- Laura and Murray
Incredible ! Watched the cruise ships in/out of port with the telescope. Great views of Hatley Castle, the swan, deer  and tasty...
- Andrea & Chris
Thanks Dieter & Ashley for your fabulous hospitality and amazing B&B. It was such a treat to stay at Birds of a Feather...
- Laura Cross
We had a wonderful stay - just too short. We did all the tourist things… Gardens, tea at the Empress, etc. Your beautiful cat...
- John and Judi Hill

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.