The morning light dappled through the windows of the 19-year-old bed and breakfast this past Wednesday - windows that feature a view quite similar to the C.H. Rockey original oil of the surrounding Manitou hillside above the mantle. The three guests at Two Sisters Inn were gathered in conversation aroundthe fire crackling in the hearth below the painting.

Co-owner Wendy Goldstein stood among her guests, helping the conversation to flow pleasantly while Sharon Smith prepared their award-winning "Sweet Potato Roestis" in the kitchen.

"Folks remember the Bob Newhart show," Goldstein said, speaking of the public's perception of running a successful bed and breakfast. "All he did was sit and talk. People don't realize it's a 25-hour-a-day job."

Jason Alfonsi, an African safari guide visiting Manitou Springs from Zambia could relate.

"The analogy we have is that, above the water, guests should see a swan gliding effortlessly. But the reality is that, below the water, the feet are going like mad," he said.

Goldstein shared some of the history of their business with Alfonsi, as well as Paul and Lesley Millhouser, visiting guests from Denver. The house at 10 Otoe Place in Manitou Springs was built in 1919 as a boardinghouse for school teachers. In the 1940s, it became a single family residence. The husband, Arnold, died while living in the house, and Smith and Goldstein still believe his ghost likes to play occasional tricks on them.

"Strange things will happen with our lighting or water system - just for a week, and then it will quit," Goldstein said.

The guests eventually made their way into the dining room where Smith and Goldstein served up the Sweet Potato Roestis that recently garnered them an Honorable Mention in BedandBreakfast.com's "Pancakes with Personailty" contest.

"Sweet potatoes are one of the best vegetables you can eat," Goldstein said while serving. "We grate them with ginger and garlic and let them sit overnight so that the flavor is infused. It's just like adding a drop of perfume."

And from there, the image of an effortless swan emerges. Goldstein and Smith swap wildlife stories with Alfonsi, or their surprise at the lack of gratitude among the younger generation with the Millhousers - all the while refilling coffee cups and removing empty plates - the legs of the swan going like mad while never breaking the casual flow in conversation.

When the guests leave, Goldstein finally sits down for a few moments to relax and talk about her pancakes.

"The person who won the contest was from New Hampshire and the finals took place in New Hampshire, so we're a bit leery about the results," she said, smiling. "But that's OK. In a national contest, we'll take what we can get."

Goldstein said they've been perfecting their pancake recipe over the last six or seven years.

"A lot of people are gluten free; that's where the quinoa comes from. (See recipe at right). It's the mother grain. A super food. It's one of the few grains that have a full amino acid."

Goldstein and Smith aren't newcomers to culinary competitions. They have a stack of cookbooks in their reading room that they have recipes in - and an entire bookshelf filled with cookbooks from floor to ceiling, that they consult when looking for new recipes for their guests.

"We never serve the same thing twice to a guest," Goldstein said. "You will always get something different when you come here. We have an index card for every guest and we know what we served them."

That's the kind of attentive service that has kept them afloat in a market that has gone from 50 bed and breakfasts 20 years ago down to a current tally of around 30.

Goldstein and Smith enjoy sharing their love of food and encourage folks to try out their pancake recipe. But would-be-chefs should heed Goldstein's words: "Presentation is everything. People eat 80 percent with their eyes."

For more information on local bed and breakfasts, visit www.pikespeakareabnbs.com.

Here is the recipe for Two Sisters Inn's award winning pancakes:

TWO SISTERS INN SWEET POTATO ROESTIS

with Apple Butter Cherry Sauce

Grate potatoes into a large bowl. Finely mince garlic and ginger and add to potatoes, mixing well. Place mixture into a large Ziploc bag pressing the air out, and refrigerate overnight.

Place 2/3 cup of water in a small pot. Put 1/3 cup uncooked quinoa in a sieve and rinse thoroughly. Add to the water in pot and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until all the liquid is absorbed. Cool slightly. May be done and refrigerated overnight. (Note: use 1/3 cup uncooked quinoa to make 1 cup cooked.)

Place cherry jam, apple butter and butter in saucepan over medium-high heat and bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool slightly before serving. May be made in advance and reheated before serving. Refrigerate unused portions.

Preheat oven to 350 o. Place potato mixture into large bowl and add quinoa, flour, salt and pepper, mixing well. Add eggs and mix until evenly moist.

Heat two non-stick griddles over medium heat and brush lightly with oil. Using a ¼ cup measure, ladle potato mixture onto griddles and flatten into 4-inch circles. Cook about 3 minutes until crisp and brown on one side, then carefully turn over and repeat on the other side. Remove from griddles and place in oven on a preheated rimmed baking sheet with parchment paper for about 10 minutes until cooked through.

Serve 3 roesti per plate topped with ¼ cup of apple butter-cherry sauce and a small dollop of sour cream on top. Sprinkle with chopped parsley and marigold petals.

Makes 18 pancakes (serves 6)